This is a fantastic alternative to lasagna, packed with delicious nutrition and lots of cheese. In my books this spells out WINNER. You will need:

  • one onion
  • 1 or 2 cloves of garlic
  • 1/2 a glass of wine
  • 2 cups diced tomatoes
  • fresh spinach
  • edam or gruyere or any similar cheese
  • 2 medium courgettes
  • concentrated tomato paste (kunserva)
  • (optional) bacon

Prepare a tomato sauce as follows:

Chop up an onion, some garlic, and brown them in a pan. Add a splash of wine whilst they’re cooking. You can add some bacon bits too if you like.

Add 2 cups of diced tomatoes, or if you wish, a can of chopped tomatoes will do.

Cover the tomatoes in stock, add 2 tablespoons of concentrated tomato paste, 1 tablespoon of cider vinegar (or sugar, if you prefer), and simmer.

In the meantime, prepare 2 courgettes, sliced, 2 cups of grated cheese (edam or gruyere will do), and wash some fresh spinach leaves.

In a small casserole, layer the ingredients. Start with tomato sauce, then courgettes.

Cover in a layer of grated cheese.

Finish with the spinach, and start the sequence again.

Finish off with a layer of cheese at the top.

Cover, and bake for 45 minutes at 180 degrees. Remove the lid for the last 10 minutes.

Serve with some red wine.  🙂


5 Comments

  1. Posted December 1, 2011 at 7:34 pm | Permalink

    So, you wanted my thoughts…. it’s currently in the oven so thoughts on the actual dish will come later but for now…

    1. stock? how much stock? i think the ingredients list needs updating!

    2. i am ashamed to say i had never tasted gruyere before. damn you woman. i used half the block of cheese in the dish. nibbled the rest into oblivion. it wasn’t a small block. (but boy does it smell of dirty bits!!)

    3. did you know that the most nutritious part of a courgette is the peel? also, we appear to have giant courgettes here – i ended up needing to improvise a third layer. i hope it’s not TOO courgette-heavy!

    xxx

    • Posted December 2, 2011 at 5:10 am | Permalink

      You’re right I didn’t list the stock in the ingredient list! Basically you add just enough to cover the tomatoes, which means around 200-300ml depending on your pan. We used half a stock cube for this.

      Glad to introduce you to new cheeses 😉 I’ve been tasting quite a few new ones on my low carb lifestyle. Also got a bit fed up of some so it’s good to vary sometimes.

      I can understand that the courgettes might look peeled in the pics, but they were not. We never peel them, actually; we just wash them, chop off the edges and use as is. The peel also gives them a sexier texture in my opinion. The amount to use really depends on the size of them obviously; we’re getting very large ones at the moment as well as tiny ones.

      I hope my other recipes don’t confuse you – since we play it by ear there are rarely exact measures. I don’t like following recipes to the letter, I get rebellious. Also hope you try more of them out:)

  2. Posted December 1, 2011 at 8:56 pm | Permalink

    Well, it didn’t turn out as planned. Way too much liquid (I blame the tinned tomatoes and the stock, although I didn’t add much at all) so it was very sloppy. Otherwise good, but probably not one I’d try again. Still glad about the introduction to gruyere tho 😉 haha x

    • Matt
      Posted December 3, 2011 at 5:58 pm | Permalink

      The amount of stock or liquid from the tinned tomatoes doesn’t really make a difference.. but you need to let the tomato sauce simmer until it has reduced to a fairly thick consistency before you can start putting the dish together. The more liquid there is, the longer it needs to simmer… the longer it simmers, the better it will taste, but then you need to compromise on the preparation time…

    • Posted April 11, 2012 at 8:38 am | Permalink

      I make a very similar dish but never add any stock at all. the only thing i do is add seasalt, and i rinse the tin of tomatoes out with about maybe a couple of tablespoons of water to get all the tomatoey stuff out, and throw that in the pan.

      Also i cook the zucchini (in a single layer under the grill, for a few minutes on either side, as i find that it’s a bit too watery if you do that (as you can see by M’s pic, she also has watery stuff around the actual dish). it also adds another dimension to the dish with the slightly charred taste 🙂

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