Gluten and Dairy Free Tomato and Courgette Bake

serves / makes 2
10 prep time
25 mins cooking time


  • 2 courgettes, cut into slices
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 large beef tomato, sliced
  • 400ml passata
  • 2 tablespoons balsamic vinegar
  • 2 slices gluten free bread
  • 2 teaspoons oregano
  • salt and pepper, for seasoning


  1. Preheat the oven to 180 oC
  2. Gently fry each slice of courgette in a drizzle of olive oil for a couple of minutes on each side
  3. Set aside the courgette
  4. Add the diced onion and garlic to the pan and sauce for 5 minutes
  5. Stir in the passata and balsamic vinegar
  6. Season with salt and pepper and cook for 5 minutes
  7. In a casserole dish place a thin layer of the passata, top with slices of courgette and repeat until you have used all the courgette and passata
  8. Top with the sliced tomato
  9. Blitz the bread in a blender until you have fine breadcrumbs
  10. Stir in the oregano and season the breadcrumbs with salt and pepper
  11. Sprinkle over the tomato slices and bake for 25 minutes