Such a beautiful dish! This courgette bake makes a delicious meal. The courgette rolls are stuffed with a creamy spinach ricotta filling, topped with cheese, and cooked in tomato sauce.
This courgette bake is another delicious meal to enjoy while courgettes are in season. The courgettes are sliced into thin slices, then rolled up and stuffed with a creamy spinach ricotta filling.
Nestled in tomato sauce, the courgette rolls are then topped with cheddar cheese and baked in the oven until golden.
This is a healthy low-carb dinner option that you can enjoy on its own or with a side of rice or wholegrains.
So the courgette slices are easy to roll, it is best to select small and straight courgettes. To cut the courgettes you can use a sharp knife or a mandoline. The slices should be thin enough to be rolled around your finger without breaking.
TOP TIP: If the slices are too thick, you can simply fry them in olive oil for a few minutes to soften them. Then leave the slices to drain and cool down on some kitchen paper towel before rolling them up.
You can use storebought tomato sauce or the easy tomato sauce recipe from my cookbook “Less Meat, More Plants“.
Other courgette recipes you might want to try:
- Courgette Feta Tart
- Courgette and Feta Börek Recipe
- Courgette & Tofu Curry
- Chocolate Courgette Cake
- Courgette Dip
In this post
How to make this courgette bake
Ingredients needed
To make this courgette bake you will need:
- onion
- olive oil
- garlic
- spinach
- ricotta (or substitute for plant-based option)
- Italian herbs
- tomato sauce
- courgettes
- extra-mature cheddar (or substitute for plant-based grated cheese)
- grated parmesan (or substitute for my vegan cashew parmesan cheese)
- salt and pepper
Step 1: Prepare the spinach ricotta filling
Fry the onion until soft in olive oil in a large frying pan over medium-high heat.
Add the garlic and spinach and cook until the spinach is wilted. Mix in the ricotta and Italian herbs. Season to taste with salt and pepper. Set aside.
Step 2: Cut the courgettes
Using a sharp knife or mandoline, cut the courgettes into long thin slices. The slices should be thin enough to be rolled up around your finger without breaking.
Step 3: Prepare the skillet
Place the tomato sauce in an ovenproof dish / skillet of around 26cm / 10 inch diameter. Add 50g (1.75oz) of the grated cheddar cheese on top of the tomato sauce.
Step 4: Roll up the courgette slices
Roll up the courgette slices around your finger, leaving an inside space of about 1cm (1/2 inch) so you can stuff them with the ricotta filling. Arrange the rolled-up courgettes standing up into the dish or skillet. See notes in recipes on what type of courgettes work best for this recipe.
Step 5: Stuff the courgette rolls
Stuff each courgette with ricotta mixture.
Top with the remaining cheddar (25g / 0.9 oz) and sprinkle the parmesan on top.
Step 6: Bake and serve
Bake at 200°C / 400°F for 30 to 40 minutes until the courgettes are soft and the dish is golden and bubbling. Serve.
Watch how to make this courgette bake
I hope you enjoy this courgette bake recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Courgette Bake
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 75 g onion finely chopped
- 2 Tbsp olive oil
- 3 garlic cloves grated
- 250 g spinach roughly chopped
- 250 g ricotta
- 1 tsp Italian herbs
- 350 g tomato sauce
- 4 to 5 small courgettes (see note 1)
- 75 g grated extra-mature cheddar divided
- 1 ½ Tbsp grated parmesan
- salt and pepper
Instructions
- Fry the onion until soft in olive oil in a large frying pan over medium-high heat.75 g onion, 2 Tbsp olive oil
- Add the garlic and spinach and cook until the spinach is wilted.3 garlic cloves, 250 g spinach
- Mix in the ricotta and Italian herbs. Season to taste with salt and pepper. Set aside.250 g ricotta, 1 tsp Italian herbs, salt and pepper
- Using a sharp knife or mandoline, cut the courgettes into long thin slices. The slices should be thin enough to be rolled up around your finger without breaking. (see note 1)4 to 5 small courgettes
- Place the tomato sauce in an ovenproof dish / skillet of around 26cm / 10 inch diameter.350 g tomato sauce
- Add 50g (1.75oz) of the grated cheddar cheese on top of the tomato sauce.75 g grated extra-mature cheddar
- Roll up the courgette slices around your finger, leaving an inside space of about 1cm (1/2 inch) so you can stuff them with the ricotta filling. Arrange the rolled-up courgettes standing up into the dish or skillet.
- Stuff each courgette with ricotta mixture.
- Top with the remaining cheddar (25g / 0.9 oz) and sprinkle the parmesan on top.1 ½ Tbsp grated parmesan
- Bake at 200°C / 400°F for 30 to 40 minutes until the courgettes are soft and the dish is golden and bubbling.
Video
Notes
- To make it easier to cut the courgettes into thin and even slices, it is best to use small, straight, and evenly-sized courgettes.
- If the slices are too thick, simply fry them in olive oil for a few minutes to soften them. Then leave the slices to drain and cool down on some kitchen paper towel before rolling them up.
Nutrition
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