Tomato, Courgette & Double Cheese Bake

A good tomato sauce layered with griddled courgette and topped with a sprinkle of two cheeses, bread crumbs and fresh basil: what’s not to like! Serves two at less than 350 calories each.


  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 clove garlic, crushed
  • 1 carrot, peeled and coarsely grated
  • 1 stick celery, finely chopped
  • 1 can chopped tomatoes
  • Salt & pepper
  • 3 medium courgettes, sliced lengthways into 5mm thick stripes
  • 5g parmesan, finely grated
  • 10g bread crumbs
  • 75g mozzarella
  • 1 fresh tomato, sliced
  • 25g basil leaves and chopped stalks

What to do 

  1. Make the sauce first by gently sweating the onion, garlic, carrot and celery in half of the oil until soft.
  2. Add the tomato and chopped basil stalks along with some seasoning and leave to slowly simmer for 10 minutes.
  3. While the sauce cooks, griddle the slices of courgette that you have covered with the remaining oil and seasoned. A couple of minutes on each side on a very hot griddle pan should be enough to half cook and get some nice scorch marks.
  4. In a baking dish layer the sauce, chunks of mozzarella and courgette.
  5. Top with the sliced tomato and a sprinkle of a mixture of the breadcrumbs and parmesan.
  6. Bake for 20 minutes at 200c. Sprinkled with the basil leaves and serve with salad or some crusty bread if your diet allows!

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