Courgette and Tomato Bake with Pine Nuts and Parmesan



  • 2 white onions
  • 2 red peppers
  • 3 Tablespoons coconut or olive oil
  • 5 courgettes (Waikouaiti Gardens)
  • 1 punnet cherry tomatoes – cut in half (Ettrick Gardens)
  • Zest of 2 lemons
  • 2 cloves of garlic – peeled and crushed
  • ¼ cup finely sliced mint
  • ½ teaspoon salt
  • 1 teaspoon cracked pepper
  • ¼ cup olive oil (Dunford Grove)
  • ¼ cup pinenuts
  • ½ cup grated parmesan cheese


  1. Preheat the oven to 180 degrees celsius.
  2. Finely slice the onions and peppers into long thin slices.
  3. Place in a frypan heated to medium heat along with the oil and a teaspoon of salt. Cook, stirring constantly, until the onions are transparent. Place in the base of a large baking dish.
  4. Cut the courgette into 1cm thick slices and place in a bowl. Add in the lemon zest, garlic, mint, salt, pepper and olive oil. Sir to combine.
  5. Layer the courgette slices and the cherry tomatoes on top of the onion and pepper mix.
  6. Top with the Parmesan and pinenuts.
  7. Bake, covered, for 20 mins. Remove the lid and bake for a further 10 minutes, or until golden brown.
  8. Serve warm, with crusty bread, or your favourite cooked grain.



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