This comforting courgette, beef and potato bake began life on Foodwizardry as Zucchini Heaven. The name may have changed, but the idea is still the same: layers of tender courgette, savoury tomato-rich beef and thinly sliced potato under a creamy, golden topping.
It sits somewhere between lasagne and a moussaka-style bake, without pretending to be either. Salting the courgettes and reducing the beef sauce properly are the two little jobs that make all the difference: the finished bake holds its layers rather than becoming watery.
It is generous, uncomplicated comfort food for four, and a simple green salad is all it needs alongside.
Serves
4
Prep
30 minutes
Cook
50–55 minutes
Rest
10–15 minutes
Ingredients
- 3 medium courgettes (approximately 700–750g)
- 300g waxy potatoes
- 1 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp olive oil, plus a little extra for the dish
- 500g lean beef mince
- 1 tbsp dried mixed herbs
- 2 bay leaves
- 1 × 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 500g jar white lasagne sauce
- 50g Parmesan, finely grated
- ¼ tsp freshly grated nutmeg
- Fine salt and freshly ground black pepper
- Simple green salad, to serve
Method
- Prepare the courgettes. Slice them lengthways into strips approximately 4–5mm thick. Lay them out, season lightly with salt and leave for 10–15 minutes. Pat away the released moisture thoroughly with kitchen paper.
- Cook the potatoes. Put the whole, unpeeled potatoes into a saucepan, cover with cold water and bring to the boil. Simmer for 12–15 minutes, until just tender but still firm enough to slice. Drain, cool slightly and cut into thin rounds.
- Make the beef sauce. Heat the olive oil in a large frying pan over a medium-high heat. Soften the onion for 4–5 minutes, then add the beef mince. Cook until properly browned, breaking it up with a wooden spoon.
- Add the garlic, mixed herbs and bay leaves and cook for 1 minute. Stir in the chopped tomatoes and tomato purée, season with black pepper and only as much salt as needed, then simmer uncovered for 15–20 minutes. The sauce should be thick rather than wet. Remove the bay leaves.
- Cook the courgettes. Heat a large non-stick or griddle pan. Brush the strips lightly with oil and cook in batches for 2–3 minutes on each side, until softened and lightly coloured. Transfer to kitchen paper.
- Layer the bake. Heat the oven to 200°C/180°C fan/Gas 6. Lightly grease a medium baking dish. Arrange half the potatoes over the base, followed by half the beef sauce and half the courgettes. Spoon over half the white sauce and sprinkle with a little Parmesan and nutmeg. Repeat the layers, finishing with the remaining white sauce, Parmesan and nutmeg.
- Bake. Place the dish on a baking tray and bake for 35–40 minutes, until bubbling and deeply golden on top.
- Rest and serve. Leave the bake to settle for 10–15 minutes before cutting. Serve with a crisp green salad.
Catherine’s tip
Courgettes and tomatoes both carry plenty of water. Salt and dry the courgettes well, then let the beef sauce reduce until a spoon drawn across the pan leaves a clear trail. Resting the finished bake is just as important—it gives those layers time to settle before you serve it.
Make ahead and store
Assemble the bake up to a day ahead, cover and refrigerate, then allow a little extra cooking time if it goes into the oven chilled. Leftovers will keep in a covered container in the fridge for up to 3 days and should be reheated until piping hot throughout. Individual portions can be frozen for up to 3 months; defrost overnight in the fridge before reheating.
Allergy note: The white sauce and Parmesan contain milk. Many jarred white sauces also contain wheat or gluten, so check the label if cooking for someone with an allergy or intolerance.
Looking for more savoury comfort food? Browse the beef recipes or explore all Foodwizardry recipes.
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