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Vegan courgette bake with tomato sauce
Golden-topped vegetable bake fresh from the oven

Vegan Courgette Bake

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Courgette is 95% water. The biggest enemy of bakes is moisture leaking from vegetables, soaking the dish and making it 'soupy' instead of 'baked'. The technical key to this recipe is using salting (osmosis) to remove water before baking, so the result is a concentrated, rich dish.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International, Vegan

Ingredients

Equipment Needed

  • Baking dish
  • Lots of kitchen paper
  • Frying pan for the ragout

Allergen Information

⚠️ Soya (depending on mince/sauce type)

Instructions

1 ✓

Slice the courgette lengthwise or into rounds, and salt thoroughly. Let stand for 15-20 minutes.

Tip: Salt draws water out of the cells. You'll see beads on the surface.
2 ✓

Meanwhile, make the ragout: sauté the onion, crushed garlic, and vegan mince in the oil.

Tip: Vegan proteins also benefit from browning (Maillard reaction) for depth of flavour.
3 ✓

Pour in the tomato sauce, season with oregano, and cook until thick (approx. 10 minutes).

Tip: It's important the ragout is thick, not runny, or it will soak the dish.
4 ✓

Return to the courgette: wipe off the moisture with kitchen paper as much as you can.

Tip: The drier, the better the texture.
5 ✓

Layer: courgette, ragout, cheese sauce. Repeat until finished.

Tip: Courgette should be the bottom layer.
6 ✓

Bake at 180°C for 30 minutes until the top browns and the edges bubble.

Tip: Let cool slightly before serving so it can be sliced.

Recipe FAQ

Why is my courgette bake watery?
If you don't salt and drain it beforehand, the heat damages cell walls, and the courgette releases water in the oven, soaking everything.

Ingredients

  • 600 g Courgette
  • 400 ml Thick tomato sauce (passata)
  • 1 pc Red onion
  • 2 cloves Garlic
  • 300 g Vegan mince (or lentils)
  • 3 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1 tsp Salt
  • 300 ml Vegan cheese sauce (or plant-based cooking cream with nutritional yeast)