Courgette and Goats cheese bake

Recipe by Forensicedd

  • Time needed: 10 mins prep 40 mins cooking. Can prepare ahead and keep in fridge. Also freezes well too
  • Calories per serving: 494
  • Servings: 2
  • Difficulty: 2
  • Rating: 4.00 based on 2 reviews

A tasty filling dish from my pre-diet days that tastes great


• Serves 2
• 1 large courgette - diced
• 1 Red onion - roughly chopped in large chunks
• 4 Brown mushrooms
• 1 206g pack of Cubetti de panchetta
• 2 large garlic cloves - chopped or crushed
• 1/2 a tine of passata or 3/4 tin of chopped tomatoes
• 100g of goats cheese or feta
• 1 tbls olive oil


1. Fry the pancetta in a dry non stick pan over a high heat to render the fat. Drain on some kitchen paper
2. in the same pan saute the onion for 3-4 mins over a medium heat
3. add the courgette and cook for a another 3 -4 mins
4. Add the mushrooms and garlic and cook for a further 2-3 mins to release the oils from the garlic
5. Add the tomatoes and return the pancetta back the the pan. Stir throw and put into an over proof dish
6. cook in the oven at 180 degree C for about 25-40 mins depending on how well you like your courgette cooked
7. crumble the cheese over the top and stir it in. Cook for a further 10 mins. Enjoy

4 reviews for “Courgette and Goats cheese bake”

  • review by:

    Not vegetarian! Any suggestions what I can use in place of pancetta for flavour?

  • review by:
    Not rated

    Hi salbee
    I you eat fish you could add anchovy otherwise I would look at adding some smoked paprika or dried chilly seeds.

    Hope this helps 🙂

  • review by:
    Not rated

    Sorry everyone. I have made a few little mistakes on this but do not have the option to edit.

    Mistake no 1 – the calories 494 is for both servings in total. just half it and you will not go far wrong.
    mistake no 2 – this is not suitable for veggies…. I always forget the panchetta.

  • review by:

    Delicious. I used 2 large Portobello mushroom caps, roughly chopped instead of the brown mushrooms in the recipe, 3 garlic cloves rather than 2, and I halved the goats cheese lengthways, chopped each half, and put one half in the mix itself, and placed the other half on the top, then put the whole thing in the oven together, rather than adding the cheese 10 minutes before the end.

    We both really enjoyed this dish, and this is now going to be a regular part of our way of eating. Next time I make it I’ll take a picture if you like.

    Thank you very much for this great dish!

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