Gluten-free courgette and parmesan bake

Gluten-free courgette and parmesan bake with passata, mozzarella, parmesan, garlic and basil – savoury, juicy and easy from the oven.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 40 min
• Total time: 60 min
• Calories: 340 kcal per serving
• Protein: 24 g
• Fat: 22 g
• Carbs: 12 g

Ingredients

• 3 green courgettes
• Garlic
• 600 ml passata
• 3 balls of mozzarella
• 150 g parmesan
• Olive oil
• Basil
• Dried oregano

Method

You’ll need: oven · baking dish · chopping board · knife

1. Slice the courgettes lengthways into thin strips, salt them and leave to stand briefly. Then pat them dry so the bake doesn't turn watery later.
2. Stir the passata with finely chopped garlic, oregano, a little olive oil, salt and pepper. Lightly grease a baking dish with olive oil.
3. Spread a little tomato sauce in the dish and cover with a layer of courgette. Add more tomato sauce, spread over some mozzarella and sprinkle with parmesan.
4. Repeat the layers until everything is used up. Finish with parmesan on top so the surface turns nicely golden brown.
5. Bake in the preheated oven at 200 °C (180 °C fan) for 30–35 min, until the courgettes are soft and the top is well browned. Leave to rest briefly before cutting.
6. Serve with fresh basil. A green salad goes well with it, or simply a little more black pepper on top.

Good to know

A bake like this is a simple pleasure. Warm, full of flavour, golden brown and just right when you want something savoury without much effort.

Swaps

Mozzarella → buffalo mozzarella (usually a little more protein and calcium) | Parmesan → pecorino made from sheep's milk (stronger flavour, similar protein content) | Olive oil → avocado oil (heat-stable, mainly unsaturated fats) | Passata → unsweetened chopped tomatoes (a little more texture and fibre)

Allergens

Contains milk (mozzarella and parmesan). Usually fine for children if the garlic and seasoning stay mild; in pregnancy, only use pasteurised dairy.

Frequently asked questions

What's in courgettes nutritionally?

Courgettes contain lots of water, some fibre and smaller amounts of vitamin C, potassium and folate. They're mild in flavour.

Is parmesan just seasoning, or does it bring nutrients too?

As well as intense flavour, parmesan provides calcium, phosphorus, protein and vitamin B12. Thanks to ripening, it usually contains very little lactose.

What's interesting about tomatoes from a nutrition science point of view?

Tomatoes provide vitamin C, potassium and lycopene. In this bake, they go in as passata, stirred with garlic, oregano and a little olive oil, and are baked until the top is browned.

Is mozzarella OK if you're sensitive to lactose?

That depends on the product: mozzarella usually contains less lactose than many soft fresh cheeses, but not necessarily none at all. If you're sensitive, check the label.

Why do garlic, basil and oregano work well here beyond flavour?

Garlic and herbs bring small amounts of plant compounds and essential oils. Their contribution is more of an extra than central, but they make the dish more aromatic without sugar or heavily processed additives.