There are three reasons I love it when Alex heads out for the evening:
- Me time
- I get an early night and the bed to myself…to start with
- I cook veggie
Alex is a huge meat eater, which many of you will know from previous posts. This means whenever we’re both in and cook for each other, it’s going to be a meat based dish and will also always feature carbs (rice, potatoes or cous cous if I’m lucky). But there are SO many veggie and vegan ideas I have, that I love getting creative when he’s out. I even usually make enough to have for lunch the following couple of days too, being super productive.
The last time I got veggie inventive in the kitchen (haha I do love a pun), I was craving courgette and something Mediterranean which I could add a bit of spice too. Something not too time intensive as it was midweek, but a dish which looked and tasted like a lot of effort and thought had gone into it. Something juicy, packed with flavour and versatile so I could eat it with whatever I fancied and pack it for lunch the next day. And so I settled on a bake.
Layering courgette, fresh tomato, red onion and mozzarella, sprinkling herbs and spices throughout, and topping with chopped tomatoes and more mozzarella, I baked my creation for 40 minutes until the courgette was soft (tested with a knife) and the mozzarella melted.
Serving for dinner with another fave veg, tenderstem, and cous cous it made for a delicious wholesome dinner.
For those who aren’t big fans of cous cous, or fancy trying out the recipe and switching up the sides so you have a bit of variation over the few days yours eating it, It would also work well with boiled potatoes, roasties, bulgur wheat or a simple salad too!
It keeps well for packed lunch if you have a microwave in the office to reheat, but do keep it refrigerated. I had mine for lunch for the following three days and I did not get bored.
Recipe is below if you fancy giving it a whirl. Let me know how you like to serve yours or if you have a favourite veggie dish in the comments section below.
Courgette, Tomato & Mozzarella Bake
A simple yet tasty vegetarian dish, which can be served with a variety of different sides, and even kept for weekday lunches.
- 500 g courgette
- 1 red onion
- 4 tomatoes classic round (or 2 beef tomatoes)
- 250 g mozzarella
- 400 g chopped tomatoes
- 3 tsp oregano
- 1 tsp dried chilli flakes
- 2 tsp cumin
Pre-heat the oven to 200 degrees celsius. Grease a deep baking dish.
Slice the courgettes lengthways. Line along the base of the baking dish. Chop the red onion and place in the dish, on top of the courgette.
Slice the tomatoes, layer on top. Cut the mozzarella into slices, and lay half of the mozzarella over the tomatoes in the dish. Sprinkle over half of the oregano, chilli flakes and cumin. Cover with the remaining courgette.
Pour the chopped tomatoes over the layers of vegetables in the baking dish. Top with the remaining slices of mozzarella. Sprinkle with the rest of the oregano, chilli flakes and cumin.
Bake in the centre of the oven for 40 minutes, or until the mozzarella starts to turn golden brown. Serve with your choice of side, and some additional greens for good measure. Enjoy.