Kale, tomato & courgette bake

Anna Pettigrew shares the recipe for a tasty, warming dinner time treat.

I like serving this juicy dish with rice, but you can serve it with potatoes or pasta instead if you prefer.


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Preparation time: 30 minutes

Cooking time: 1 hour 10 minutes

Can be frozen

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  • 2 large red onions, chopped
  • A big handful kale, chopped 
  • 5 tbsp olive oil, divided
  • 1 medium green courgette, sliced
  • A few sprigs of oregano
  • 6 garlic cloves, finely sliced
  • 2 tbsp olives, halved
  • 2 tbsp capers
  • 5 beef tomatoes, sliced
  • 1 ball of mozzarella, sliced
  • 3 tbsp fresh oregano leaves, or basil
  • A handful finely grated Parmesan
  • A few basil leaves

Step-by-step instructions to the perfect kale, tomato and courgette bake!

1. Preheat the oven to 200C/180C fan/gas 6.

2. Fry the onions in 2 tbsp olive oil in a large frying pan until they soften and start to caramelise.

3. Once the onions are soft, add the kale, garlic, olives and capers, season with salt and pepper, then cook for another five minutes.

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4. Rub the sides of a baking dish with 1 tbsp olive oil then spread the onion mixture over the bottom.

5. Starting from the edge of the dish, create a row of alternating elements: tomato, courgette, and mozzarella. You’ll have more tomato than you have courgette and mozzarella, so don’t worry too much about the order. Every now and then, tuck a little oregano inside a layer.

6. Drizzle 2 tbsp olive oil over the top and sprinkle over the Parmesan. Cover with foil and bake for 35 minutes then remove the foil and bake for a final 15 minutes, until the veg and cheese is golden at the edges.

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7. Remove from oven and let sit for five minutes. Scatter basil leaves over, then serve.

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About the Author

Anna Pettigrew
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