Cheesey Courgettes

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Cheesey Courgettes is a variation of Cheesy Aubergines, a recipe I shared approximately two years ago. I made cheesy aubergines often enough, as I love the taste and it’s such a healthy dish too, especially when using vegan cheese. After making it again last week, I started to think of other veggies that might work just as good and courgettes are a great alternative. I made these and they are delicious, so I need to share the recipe for them too.

Cheesy Courgettes

I had a few ideas and I tried them, with great results. First I thought of adding thin slices of tomatoes and they are nice. Also, I topped the courgettes with fried onions, for a bit of crunchiness and, again, it was a very good idea. The only issue with these new ideas was that it was hard to wedge the tomato slices in the courgettes without cutting too much of them, so, if you are in a hurry or not willing to faff around too much, you can skip the tomatoes.

I used shop-bought fried onions, but I made sure I used a brand that source the palm oil sustainably. There are a few options, but not all are, so check what’s on stock on the supermarket shelf of where you do your shopping.

Ingredients for 2 servings of cheesy courgettes:

– 3 medium size courgettes
– 60g vegan cheese, grated
– half of medium tomato or a small one (optional)
– oil spray
– 1 spoon of fried onions

Start by heating the oven at 200C or 180C for fan ovens.

Wash and cut the ends of the courgettes. Slice them, but not all the way through, like you would do for hassleback potatoes. Slice the tomato thinly and wedge slices between the cuts made in the courgettes, for only one of them, so you have a mix of tomato and tomato-free courgettes. Spray some oil on the pan and over the courgettes and put them in the oven to bake for 20 to 25 minutes.

After that, take the pan out of the oven. With a spoon, add a bit of cheese between the cuts in the courgettes. Sprinkle the rest of the cheese on top and bake for 15 more minutes.

Take the tray out of the oven and sprinkle the fried onions on top. The cheesy courgettes are ready to be served.

4 thoughts on “Cheesey Courgettes

  1. I normally prefer yellow summer squash to zucchini, but think this would be a tasty way to prepare either one. I would definitely want to add the tomato slices. It would also be easy to make at the same time with dairy cheese for those who prefer it. That’s always a plus at my house.
    Kelly recently posted…Cafe On The WaterMy Profile

    1. Last year I made the aubergines with cheese using both dairy and vegan and I prefer the vegan one because the cheese melts differently. I think most would rather enjoy the vegan version more because of that, but, of course, it depends on the kind of cheese you can find. Applewood vegan (they are a dairy brand who branched out into the vegan market) is amazing for this, but I’m not sure it’s available in US.

  2. Love the recipe! My younger one loves the fried onions, I wonder if I can entice him with this dish. I would use a dairy cheese for him, as he is particular about which cheese he likes.

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