Vegetarian courgette and feta bake
Vegetarian courgette and feta bake with courgettes, feta and passata. A satisfying meat-free lunch from the oven.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 30 min
- Total time: 45 min
- Calories: 340 kcal per serving
- Protein: 18 g
- Fat: 22 g
- Carbs: 18 g
Ingredients
- 2 courgettes
- 200g feta
- 400g passata
- 1 onion
- 1 garlic clove
- 1 tbsp oregano
Method
You’ll need: oven · baking dish · chopping board · knife · mixing bowl · sieve
- Preheat the oven to 180 °C (160 °C fan). Wash the courgettes and slice them about 0.5 cm thick.
- Peel the onion and garlic clove, chop both finely and mix them in a bowl with the passata and oregano.
- Layer the courgette slices and tomato sauce alternately in an ovenproof baking dish.
- Drain the feta well, crumble it roughly and spread it over the bake as the top layer.
- Bake for about 30 min, until the veg is soft and the cheese lightly browned.
Good to know
A warming bake with no pasta at all. The combination of fruity tomato sauce and salty feta makes this dish a Mediterranean highlight.
Swaps
Courgette → aubergine (for a slightly softer, spongier texture that soaks up the sauce even better).
Cooking tips
If the tomato sauce gets too runny in the oven, simply pour off a little of the liquid before serving.
Storage
The next day, the dish reheats beautifully in the microwave or straight in the dish in the oven.
Allergens
Contains milk (feta). Completely gluten-free and nut-free.
