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Summer courgette casserole

Adapted from zucchini herb casserole

Serves 2

I know the words summer and casserole don’t usually go together, but this dish has such lovely light flavours that it’s perfect for warmer weather. It’s also quite quick to make, so great for weekday meals that don’t want to be too fussy in their preparation.

vegetarian, gluten free


20g rice
1 tbsp sunflower oil
210g courgette, chopped
1 small onion, chopped
2 cloves garlic, chopped
sprig of fresh basil leaves
½ tsp paprika
½ tsp oregano
1 x400g tin chopped tomatoes
1 ball of mozzarella cheese, chopped


  1. Pre-heat the oven to gas 4/175C
  2. Cook the rice according to the pack instructions, and set aside to cool.
  3. Meanwhile, fry the onions, garlic, and courgette until softened.
  4. Put all the ingredients (cooked & raw) into a casserole dish, stir, and cook uncovered for 20-30mins.
  5. Serve immediately with some good quality bread.


  • Try a sharp cheddar in place of the mozzarella.
  • Add some garlic salt to increase the seasoning.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Courgette caserole in bowl close up