Low-carb courgette bake with mozzarella

Low-carb courgette bake with mozzarella: juicy courgettes, a fragrant tomato sauce, basil and melted mozzarella from the oven.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 280 kcal per serving
• Protein: 18 g
• Fat: 18 g
• Carbs: 12 g

Ingredients

• 3 courgettes
• 200 g mozzarella
• 1 onion
• 2 cloves of garlic
• 1 tbsp olive oil
• 1 tsp oregano
• 1 pinch of salt
• 1 pinch of pepper
• ½ bunch of basil
• 400 ml tomato sauce (unsweetened)

Method

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

1. Preheat the oven to 200 °C (180 °C fan). Thinly slice the courgettes and finely dice the onion and garlic.
2. Soften the onion and garlic briefly in the olive oil. Add the tomato sauce and oregano and let the sauce reduce gently for a few minutes.
3. Spread a little tomato sauce in a baking dish. Then layer up the courgette, tomato sauce and mozzarella, finishing with mozzarella.
4. Bake at 200 °C for 15–20 min until the mozzarella is golden brown and the top is gently bubbling. Leave to rest briefly so the layers settle.
5. Season to taste with salt and pepper. Roughly tear the basil.
6. Scatter with the basil before serving and enjoy warm.

Good to know

A bake like this rescues the evening when it needs to be quick but should still taste like a proper meal. Warm, uncomplicated and just the thing after a busy day.

Swaps

Mozzarella → buffalo mozzarella (usually a little stronger in flavour); tomato sauce → unsweetened chopped tomatoes (often a little more texture); onion → shallot (milder and often more delicate); olive oil → ghee (heat-stable and aromatic).

Allergens

Contains milk (mozzarella); usually fine for children if the garlic and seasoning are kept mild, and generally fine in pregnancy as long as you use pasteurised mozzarella.