Three-cheese summer vegetable bake
- Published: 31 Aug 11
- Updated: 18 Mar 24
This three-cheese bake recipe is packed with summer vegetables – fennel, courgette, pepper – and perfect for a midweek family meal.
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Serves 4
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Takes 10 minutes to make, 60 minutes to cook
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Ingredients
- 1 onion, finely chopped
- 1 fennel bulb, finely sliced
- 2 large potatoes, finely sliced
- 1 courgette, sliced
- 1 red pepper, deseeded and sliced
- Handful of fresh flatleaf parsley, finely chopped
- 2 tbsp plain flour
- 100g good quality ham, torn
- 75g ricotta
- 200g mozzarella ball, torn
- 25g Parmesan, grated
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Method
- Preheat the oven to 180°C/fan160°C/gas 4. Mix the onion, fennel, potatoes, courgette, red pepper and parsley in a bowl with the flour and plenty of seasoning.
- Spread a third of the mixture in the bottom of a 1.5 litre ovenproof dish and scatter over half the ham. Dollop over half the ricotta and a third of the mozzarella. Add another layer of vegetables, then layer up more ham, ricotta and mozzarella, saving the last third of the mozzarella for adding later.
- Cover with foil and bake in the oven for 35-40 minutes, then remove the foil and scatter on the Parmesan and remaining mozzarella. Bake for 20 minutes until golden, then serve.
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- Recipe from September 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 345kcals
- Fat
- 16g (9.9g saturated)
- Protein
- 22.8g
- Carbohydrates
- 27g (5.6g sugars)
- Fibre
- 4.7g
- Salt
- 1.4g
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