Courgette (Zucchini) and Tomato Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 171.6
  • Total Fat: 9.1 g
  • Cholesterol: 26.3 mg
  • Sodium: 302.6 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 9.2 g

View full nutritional breakdown of Courgette (Zucchini) and Tomato Bake calories by ingredient
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A healthy, filling and low calorie dish which I made up myself and is now a family favourite. A healthy, filling and low calorie dish which I made up myself and is now a family favourite.
Number of Servings: 4


    350 grams Courgette, sliced (approx. 1/8" slices)
    6 Firm ripe tomatoes, sliced (approx. 1/8" slices)
    1 Can Plum Tomatoes, 400g
    Dried herbs of your choice (I use Basil, Ground Ginger, Italian Herbs and Oregano)
    Clove Garlic, chopped
    Freshly ground black pepper
    200 grams Cheddar Cheese, grated


Serves 4:

1. Into a blender put the Canned Plum Tomatoes, dried herbs, chopped fresh garlic and black pepper and blend until smooth.
2. Into a casserole dish (mine is 10" x 6-3/4" x 2-1/4" deep) put a layer of courgette slices, then a layer of sliced tomatoes, then pour on a little of the blended tomato puree kixture and then a sprinkling of the grated cheese.
3. Repeat the layers (twice more in this size casserole dish) finishing off with all the remaining blended puree and topped off with all the remaining grated cheese.
4. Preheat oven to Gas Mark 5, 375 deg. F, 190 deg. C.
5. Bake, covered, for 40 minutes.

Serve with:
a) mashed boiled potato (mixed with just a little milk and NO BUTTER, as there will be juice from the bake) and any other vegetables of your choice.
b) mixed side salad

Calorific values for additional food served with the bake will have to be added in.

Number of Servings: 4

Recipe submitted by SparkPeople user JUDY4652.

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