Courgettes Sorrentina-style

Ingredients

• 400 gCourgettes
• 200 gCherry tomatoes
• 10 leavesBasil
• 2 clovesGarlic
• As neededExtra-virgin olive oil
• To tasteFine salt
• To tasteBlack pepper
• 125 gFiordilatte mozzarella
• 10 gGrana Padano PDO, for grating

Instructions

1. 1

   Prepare the ingredients

   Cut the mozzarella into 1 cm cubes and leave it to drain while you prepare the other ingredients. Trim the courgettes and slice them. Add a little olive oil and the two garlic cloves to a frying pan, using less if you prefer, and let the oil take on their aroma.

2. 2

   Cook the courgettes

   Add the courgettes to the pan and cook for about 8–10 minutes. Remove the garlic halfway through cooking. When the courgettes are ready, take them out of the pan and set them aside.

3. 3

   Cook the tomatoes

   Wash and halve the cherry tomatoes. Add them to the same pan used for the courgettes, then season with half the basil, salt and pepper.

4. 4

   Make the first layer

   Cook the tomatoes over a low heat for about 5 minutes. Grease the base of an oven dish (or two dishes, if preferred), then arrange a layer of courgettes in it and season with salt and pepper.

5. 5

   Layer the vegetables

   Spoon over the cherry tomatoes, add more chopped basil and some of the mozzarella cubes. Continue layering until all the ingredients are used.

6. 6

   Grill and serve

   Scatter the grated cheese over the top and cook under the grill in an oven preheated to its highest temperature for 8–10 minutes. Serve the courgettes hot or warm.

What are Courgettes Sorrentina-style?

This is a baked vegetable dish inspired by the flavours associated with Sorrento and the Campania region of southern Italy: tomatoes, basil and mozzarella. The ingredients are layered rather than mixed, so each serving brings together soft courgette, juicy tomato and melted cheese.

Here, fiordilatte provides the creamy, stretchy layer, while a little Grana Padano adds a savoury finish. A short spell under the grill warms the layers and colours the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 411 calories, 0g protein, 9g carbs, 34g fat.

The courgettes and tomatoes provide most of the carbohydrates, while olive oil and fiordilatte contribute much of the fat. The cheese also supplies protein, with Grana Padano adding a smaller amount; serve with a green salad to balance the plate.

Choosing the ingredients

Courgettes: Choose firm ones and slice them evenly so they cook at a similar pace in the pan. There is no need to peel them.

Tomatoes and basil: Cherry tomatoes bring sweetness and hold their shape well during the brief cooking. Fresh basil is used both in the tomato pan and between the layers.

Cheese: Drain the fiordilatte while preparing the vegetables; this helps limit excess liquid in the oven dish. Grate the Grana Padano over the top for a more concentrated savoury note.

Build flavour in the pan

Garlic oil: Let the garlic gently flavour the olive oil before adding the courgettes. Remove the cloves halfway through cooking, as directed, so they do not dominate the finished dish.

Separate cooking: The courgettes and tomatoes are cooked in the same pan, but in turn. This gives each a chance to soften before they are stacked together for the final grilling.

Layer for a good texture

First layer: Spread the courgettes in an even layer and season them; this helps avoid bland bites at the base of the dish. Follow with tomato, basil and mozzarella, then repeat until everything is used.

Cheese on top: Keep the grated Grana Padano for the surface. The mozzarella melts between the vegetables, while the grated cheese sits closest to the grill.

Watch the cooking cues

Pan stage: The courgettes need about 8–10 minutes, and the tomatoes about 5 minutes over low heat. Aim for softened vegetables that still hold their shape, rather than cooking them until they collapse.

Grill stage: The dish spends 8–10 minutes under the grill at the oven’s highest temperature. Keep an eye on the surface and take it out when the cheese has melted and the top is lightly coloured.

Serving ideas

Serve it hot or warm, as a vegetarian side or a small main with crusty bread to catch the tomato juices. It also pairs well with simply grilled fish or chicken if you are serving it alongside another dish.

Because the recipe is rich with olive oil and cheese, balance the plate with a crisp green salad or plainly dressed leaves.

Recipe notes & tips

• Drain the mozzarella while you slice the vegetables to give it time to release excess liquid.
• Slice the courgettes to a similar thickness so they soften evenly in the pan.
• Use a low heat for the tomatoes to help them soften without scorching.
• Chop the basil just before layering to keep its fresh aroma.
• Check the dish frequently under the grill, as the highest setting can colour the cheese quickly.

Variations

• Add oregano: Scatter a little dried oregano over the tomato layer for a more herb-led flavour.
• Use larger tomatoes: Chop ripe tomatoes into bite-sized pieces if cherry tomatoes are unavailable.
• Add chilli: Include a pinch of chilli flakes with the tomatoes for gentle heat.
• Try another melting cheese: Use mozzarella if fiordilatte is unavailable, and drain it well first.
• Make individual portions: Divide the layers between two small oven dishes for serving.

Common mistakes to avoid

• Wet mozzarella: Excess liquid can make the layers watery; drain the cubes before assembling.
• Uneven courgette slices: Thick and thin pieces cook at different speeds; slice them as evenly as you can.
• High heat for tomatoes: They may scorch before softening; cook them over a low heat for about 5 minutes.
• Too much garlic flavour: Leaving the cloves in can make them dominate; remove them halfway through cooking.
• Unwatched grill: The cheese can brown quickly at maximum temperature; check it during the final minutes.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat in an oven until piping hot; the microwave also works, though the top will not stay as browned.

Frequently asked questions