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Recipes from Andalucia

By Nick Nutter

Tomato and Mozzarella Courgette Bake

An easy way to use up a glut of fresh red tomatoes and courgettes. Your basil should be ready as well.

Tomato and Mozzarella Courgette Bake

Preparation Time: 45 mins Cooking Time: 35 mins Total Time: 80 mins
Serves: 4 Difficulty: Easy Suitable for: Vegetarians


  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 2 x 400g cans chopped tomatoes
  • good pinch chilli powder
  • 3 large courgettes cut into discs half cm deep
  • handful basil leaves, plus a few extra
  • 250g pack mozzarella, sliced
  • 50g grated parmesan


Layer the courgette in a colander and sprinkle with salt, leave for 30 minutes, drain rise and then dry the discs with kitchen towel

180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.

Mix the courgette with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.