Cheesy vegetable bake with courgette and eggplant

There's nothing quite like a gooey, cheesy vegetable bake. This one is packed with all sorts of goodies, from courgette to eggplant to kūmara - so it's equally nutritious as it is indulgent!

By Jo Wilcox
  • 30 mins preparation
  • 30 mins cooking
  • Serves 4
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For more recipes like this, check out our collection of 8 fuss-free courgette slices.


  • 5-6 courgettes, sliced lengthwise
  • 1 large eggplant, sliced lengthwise
  • 2 golden kūmara, scrubbed
  • 2 red capsicums, cut into wide strips
  • 1/4 cup olive oil
  • 1 clove garlic, finely diced
  • 1 tsp finely chopped oregano (or ½ tsp dried)
  • Sea salt
  • 250 g ricotta
  • 1/4 cup sour cream
  • 1 egg
  • 1/2 cup grated parmesan, plus extra to sprinkle
  • Chilli flakes


  • 1
    Preheat the oven to 185°C and line 2 trays with baking paper. Cut the courgettes and eggplant into slices 5mm thick. Cut kūmara into 5mm-thick rounds.
  • 2
    Combine oil, garlic and oregano and season with sea salt and pepper. Arrange eggplant and kūmara on one tray, courgette and capsicum on the other; brush generously with the oil. Roast veges for 15-20 minutes or until just coloured and semi-cooked.
  • 3
    Whisk together ricotta, sour cream and egg. Stir in parmesan and season to taste with sea salt and chilli flakes.
  • 4
    Lightly oil a small ovenproof dish (about 22cm x 14cm). Arrange veges in mixed layers, spreading ricotta mixture randomly between layers. Finish with a full layer of courgette and sprinkle with extra parmesan.
  • 5
    Cook for 25-30 minutes or until bubbling and golden. Serve from the dish. Or let it cool and set then invert it onto a lined tray, invert again onto another lined tray and slice.