Courgette, Tomato and Basil Bake

Hey guys!

I know it’s a bit disgusting but I’m currently wiping away saliva that’s been foaming up around my mouth. Why? Because today I cooked something incredible, so incredible that I’ve rushed straight on here to post all the delicious details. I’m so good to you all.

Now, before I start…you might take one look at this recipe, see the courgette and think “Oh FFS, this all looks so worthy! I don’t want to eat worthy vegan food” especially as the courgette is grated (which increases its worthiness by about one thousand) but trust me, this is the kind of meal you eat and feel dirty about afterwards. In a good way.

Trust me on this.

Courgette, Tomato and Basil Bake

  • 4 medium courgettes (grated – try not to feel too smug when you’re doing this. And watch your fingers)
  • 1 small red onion, chopped or sliced
  • 1/2 cup of wholemeal breadcrumbs & a few tbsps more
  • 2-3 tbsp sundried tomato paste
  • 1/2 pack of cheddar sheese/tesco soya cheese (grated)
  • 1 massive tomato, thinly sliced
  • 1 large handful of basil, chopped (use as much basil as you want, I used a fair bit because I love the stuff)
  • 2 tbsp olive oil
  • salt and pepper
  1. First off you want to make the base of the bake. So saute the courgette and onion in a little bit of oil for about 5 minutes or so, until soft.
  2. Drain the mix in a sieve and use a spoon to squeeze most of the excess water out of the mixture. Return to the pan and stir in the breadcrumbs. Season with salt and pepper.
  3. Preheat the oven to 180C. Pour the courgette mix into a dish and use a spoon to spread it over the bottom and keep it all packed together. Bake for 15 minutes until slightly brown on top.

  4. Spread the puree over the surface of the base, followed by a layer of the grated sheese.
  5. Place the tomato slices on top, sprinkle the basil and season with salt and pepper.
  6. Add the last few touches by scattering some more sheese/breadcrumbs and finish it off by pouring the olive oil over the top.
  7. Cover in foil and bake for 30 minutes.
Serves 4

I had mine with chips, but this was mostly because I was so caught up in the preparation that I didn’t even think about what I could have with it. I briefly considered doing some home made potato wedges but we were all out of potato. Frozen chips were all we had and it worked well. I do think it would be nice served with salad and nice crusty bread though.

And, because I’ve been feeling oh so bloody worthy about it all, I reckon a sprinkling of pine nuts would be good too.

Well. There you go. Now if you don’t mind, I’m off to go and lie on a bed of grated courgette and roll around in a pool of my own smug self satisfaction….or is that just drool?

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