This Thermomix® courgette bake is our go-to for days when dinner needs to be quick but still feel like proper oven food. We mix the sauce entirely in the Thermomix®, the vegetables go in raw, and after 30 minutes in the oven everything comes out golden and bubbling.
Thermomix® Zucchini Casserole
Ingredients 0 / 14 ✓
- 150 grams emmental cheese
- 1 red onion
- 2 garlic cloves
- 30 grams sunflower oil
- 10 grams flour
- 100 grams cream cheese
- 100 grams cream
- 1 teaspoon salt
- 2 teaspoon sweet paprika powder
- 1 teaspoon dried basil
- 400 grams zucchini
- 300 grams tomatoes
- 200 grams potatoes
- 150 grams feta cheese
Instructions 0 / 7
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1
Chop Cheese.
Cut the cheese into pieces, add to mixing bowl, grate for 8 sec./speed 8 and set aside.
- 150 grams emmental cheese
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2
Chop Onion and Garlic.
Peel and halve the onion and garlic, place in the mixing bowl, chop for 5 sec./speed 5 and push down with the spatula.
- 1 red onion
- 2 garlic cloves
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3
Steam.
Add the oil and steam for 3 min./VAROMA/speed 1.
- 30 grams sunflower oil
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4
Stir sauce.
Add flour, cream cheese, cream, salt, paprika powder and basil and heat for 5 min./100 °C/speed 1.
- 10 grams flour
- 100 grams cream cheese
- 1 teaspoon salt
- 2 teaspoon sweet paprika powder
- 1 teaspoon dried basil
- 100 grams cream
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5
Heat oven.
Meanwhile, preheat oven to 180 °C top and bottom heat.
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6
Prepare vegetables.
Wash the zucchini and tomatoes, remove the base and stalk, cut into 3 cm cubes and place in the casserole dish. Peel the potatoes, cut into 1 cm cubes and add to the casserole dish. Cut the feta into cubes of about 1 cm, add to the casserole dish and mix altogether.
- 400 grams zucchini
- 300 grams tomatoes
- 200 grams potatoes
- 150 grams feta cheese
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7
Bake.
Pour sauce on top, sprinkle with cheese and bake for about 30 - 35 minutes on the middle rack.
Tips:
- Feel free to slice your zucchini instead.
- The potatoes should be cut into small pieces in order to ensure they are thoroughly cooked within the set time.
Nutrition per serving
The Sauce Makes the Bake: Cream Cheese, Cream, Paprika
First we grate 150 g of Emmental in the Thermomix® (8 seconds, speed 8) and set it aside. Then chop one red onion and 2 cloves of garlic for 5 seconds at speed 5, and sauté with 30 g of sunflower oil for 3 minutes at Varoma temperature at speed 1. Add 10 g of flour, 100 g of cream cheese, 100 g of cream, 1 tsp of salt, 2 tsp of paprika and 1 tsp of dried basil, then heat for 4 minutes at 90 °C at speed 2. The result is a creamy sauce that holds the whole bake together.
Courgette in 1 cm Slices: Not Too Thin
While the sauce is cooking, we slice the courgettes, potatoes and tomatoes into even pieces. Courgette sliced too thinly falls apart in the oven, so slices of about 1 cm keep their texture. We cut the potatoes a little thinner so they cook through in the same time. Layer everything together with diced feta in the baking dish, pour the sauce over, and scatter the grated Emmental on top.
30 Minutes at 180 °C: Golden and Bubbling
Preheat the oven to 180 °C top and bottom heat. Bake the dish on the middle shelf for 30 to 35 minutes, until the cheese is golden and bubbling. For a crispier top, switch to the grill setting for the last 3 minutes.
Aubergine Instead of Courgette, or Add Bacon
The courgette can be partly or fully replaced with aubergine, which gives an even richer flavour. Fried bacon lardons on top add a savoury note. For a vegan version, we swap the Emmental for vegan grated cheese and the cream for oat cream.
Storing and Reheating
Covered in the fridge, the bake keeps for 3 to 4 days. To reheat, put it back in the oven at 160 °C for 15 minutes and it will crisp up again. It also freezes well: divide into portions, freeze, defrost in the fridge overnight, then reheat in the oven. It is also good cold, for example as a packed lunch.
More Thermomix® comfort food in the same vein: our Pizza Dough and Lasagne.
Can I Replace the Emmental with a Different Cheese?
Yes. Gouda melts just as well, mozzarella becomes stringier. Parmesan works well as an addition but is too dry on its own.
Can I Use Frozen Courgette?
Generally yes, but defrost it first and squeeze out the excess water well. Frozen courgette holds a lot of moisture, which would otherwise make the bake too watery.
Goes well with: Baguette.
