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Potato Courgette Casserole Recipe

Veg  HT  MC  100mins


Serves 4       Kywords:  Hot  Vegetarian  Vegetables Nuts  Herbs  Main Course  Eggless 

Yield: Serves 4 Total time Keywords


1 tbsp Olive Oil

1 large Onion, chopped

1 Capsicum (sweet pepper) chopped

2 tbsp Chopped Nuts (e.g. Almonds, Walnuts, Peanuts)

A few sprigs of fresh parsley and/or tarragon, chopped

Salt and Black pepper

675g/1 lb Potatoes, peeled and thinly sliced

3 Courgettes, cut into 12mm/ -inch slices

540ml/18fl.oz. Cheese Sauce


1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly oil an ovenproof dish. Heat the oil in a large frying pan, add the onion, capsicum and nuts and fry until the onion is  soft and transparent.


2. Add the chopped herbs and season with black pepper.


3. Place one third of the sliced potatoes in the bottom of the ovenproof dish, season with salt, then place half the onion mixture on top, followed by another third of sliced potato, season with salt.


4. Add all the courgettes, season with salt, then the remaining onion mixture.


5.  Pour the cheese sauce over the top then add the final layer of potatoes. Cover the dish with a lid or aluminium foil and bake for 50 minutes.


6. Remove the lid or foil and return to the oven for a further 15-20 minutes until browned and bubbling. Serve hot.



Slice the potatoes as thinly as possible. Using a mandoline or the slicer attachment on a food processor makes this a lot quicker and easier

Use dried herbs if fresh herbs aren't available. Allow 1 teasp of dried parsley and teasp dried tarragon


Special Equipment required to make this Courgette Casserole Recipe

Oven poof dish

A lid or aluminium foil to cover the dish


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