Courgette Bake

In summer I often prepare different vegetable bakes to accompany our BBQ meals, but also as a main dish for me as a flexitarian. Here is a bake like we often eat at my mother-in-law’s in the southwest.

Delicious, light, full of flavor and easy to make and eat.


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For 6 people

  • 4 medium zucchini
  • 2 medium onions
  • 2 tbsp olive oil
  • 2 x quantity of Express sun-dried tomato sauce or store-bought tomato sauce
  • 130 g grated emmental cheese
  • Salt, pepper

If you’re making your own homemade sauce, start with it. It is extremely tasty and super quick to make. Usually I accompany it with pasta but it is perfect in this dish. I like to mix it when it is ready because it combines the flavors within the sauce !

Cut the onions into small dice and quickly fry them in a little oil. Do not brown them.

Then wash the zucchini and remove the two ends. With a small spoon remove the grains from the zucchini. They add nothing in flavor and leave too much water.

Cut into pieces that are not too thick. Put the raw zucchini, onions and tomato sauce in a gratin dish and sprinkle with grated cheese. In the oven at 180 °C until the cheese has melted and the zucchini is cooked. Check the doneness ! Depending on the thickness of the zucchini it can take between 20 and 40 minutes.

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