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Lamb and courgette bake

A close up picture of Lamb and courgette bake with a section cut out of it in a baking tray

Estimated reading time: 5 minutes

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This Lamb and courgette bake is a great one-pan meal that the whole family will love!

With a good balance of meat and vegetables, this bake is a complete dish on it's own. A great low-carb meal option.

This Lamb and zucchini bake is healthy, low carb, full of flavor and easy to make at home.

A collage of four pictures. Showing the mince sauce with all the vegetables folded through then topped with the creamy cheese sauce and last the finished baked dish
Lamb and courgette bake

This lamb zucchini recipe arose when I had excess courgette (zucchini) growing in my vegetable garden and I was serving zucchini many different ways. I decided to cut large chunks of the zucchini and fold them through my lamb mince sauce together with chunks of capsicum then bake it in the oven with grilled cheese on top.

It turned out really nice and my family loved it!

Now it´s a regular dish at my house.

Ingredients to make lamb courgette bake

Lamb - mince

Onions - chopped

Garlic - finely chopped

Carrot - diced

Zucchini - large dice

Capsicums - large dice

paprika

oregano

bay leaves

chili

cumin

olive oil

chopped tomatoes - can

eggs - free ranged

cream - full fat

cheese - grated

parsley - finely chopped

How to make Lamb and courgette bake.

There are 3 components to making this Lamb and courgette bake:

  1. The lamb mince sauce
  2. The creamy cheese topping
  3. Baking

The Lamb mince sauce

First add lots of flavors into the meat sauce.

A collage of four pictures showing how to cook and flavor the lamb mince sauce
Making the lamb mince sauce
  • Fry onions in a heavy-duty frying pan, add the lamb mince and cook until the meat is cooked through.
  • Add garlic, carrots, herbs and spices. Cook for another couple of minutes until fragrant.
  • Add tomatoes and simmer for about 30 minutes-1 hour until flavor has developed and sauce has thickened. Add water while simmering if needed but the mixture should not be wet.
  • Season with salt and pepper.
  • Fold through the zucchini and mix well. Pour the mixture into an oven proof dish rubbed with olive oil.
  • Spread the capsicums out evenly on top.

I like large chunks of the zucchini and capsicums in this bake. That way they still have a crunch and really shine as a vegetable in this dish and there is no need for a side veg. However if you prefer them to be hidden or less pronounced vegetables, then cut them smaller so they dissolve more into the sauce and are less noticeable.

The Creamy cheese topping

Three bowls on a bench top. One glass bowl with egg and cream mixture, another glass bowl with grated cheese. The third one a small ceramic one with chopped parsley.
Topping ingredients
  • Combine the eggs and cream in a bowl. Mix until smooth. Season with salt and pepper.
  • Pour the creamy eggs on top of the mince and vegetables.
  • sprinkle the cheese and parsley on top.
A collage of three pictures showing how to make the creamy cheese topping
Making the creamy cheese topping

Baking

  • Bake in the oven 180C for about 30 minutes or until the top is nice and golden.
  • Enjoy!

How to serve Lamb and zucchini bake

This Lamb and zucchini bake is a great one-pan meal. There is a good balance of meat and vegetables in this bake and it can easily be a complete meal on it's own. A great low-carb meal option

If you like a side dish to go with this Lamb and vegetable bake, I recommend something that can mop up the lovely juices from the tasty meat sauce. For example:

  • Crusty bread,
  • Pilaf rice or
  • Potatoes
One hole zucchini on a bench and a bowl of large dices of zucchini next to it

Lamb Zucchini bake is an easy, delicious, and healthy weeknight meal. A great option if your garden is producing an excess of zucchini

Why you'll love this recipe

  • It is easy to make, flavorful and a perfect family dinner recipe.
  • This lamb and courgette recipe is suitable if you are gluten intolerant.
  • A great and complete one-pan meal.
  • Healthy and low carb
  • This Lamb and zucchini recipe makes amazing left overs. The flavors enhances overnight and can be even better when reheated the following day.

This lamb and courgette recipe is suitable if you are gluten intolerant. If you are gluten free, be sure to see if heavy cream is gluten free.

Recipe Alterations and substitutes

  • Substitute the lamb mince for ground beef or venison.
  • Substitute the courgette (zucchini) and or capsicums for other Mediterranean vegetables like eggplant (aubergine) or mushrooms.

This recipe is made from lamb that we raise here on our small farm and courgette and capsicums grown in our garden

Other recipes and articles you might like to read

Lamb and courgette bake cooked golden brown
Lamb and courgette bake

Did you make this mince and vegetable bake? Please comment and share below. I love to hear from you!

Prep Time 30 mins
Cook Time 90 mins
Rest Time 5 mins
Total Time 2 hrs 5 mins
Ratings 5 from 6 votes
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Best Season: Fall
Description

A rich, lamb mince sauce loaded with Mediterranean vegetables, topped with a deliciously creamy cheese layer. In other words, the ultimate one-pan comfort food.

Mince and courgette bake
  • 500 g Lamb (Mince)
  • 1 onion (diced)
  • 3 clove garlic (finely chopped)
  • 1 carrot (diced)
  • 1 tbsp paprika
  • 1 tbsp oregano (dried)
  • 3 bayleaves
  • 1 can tomatoes (chopped)
  • 1 tsp chili (powder)
  • 1 zucchini (diced)
  • 2 capsicum (diced)
  • 1 tbsp cumin (ground)
    • Topping
  • 4 eggs
  • 300 ml heavy cream
  • 200 ml cheese (grated)
    • garnish
  • parsley (chopped)
Lamb courgette bake
    Lamb courgette bake
  1. 1
    Lamb mince sauceA collage of four pictures showing how to cook and flavor the lamb mince sauce
    • Fry onions in a heavy-duty frying pan, add the lamb and cook until the mince is cooked through.
    • Add garlic, carrots, herbs and spices cook for another couple of minutes until fragrant.
    • Add tomatoes and simmer for about 30 minutes - 1 hour until flavor has developed and sauce has thickened. Add water while simmering if needed but the mixture should not be wet.
    • Season with salt and pepper.
    • Fold through the zucchini and mix well. Pour the mixture into an oven proof dish rubbed with olive oil.
    • Spread the capsicums out evenly on top.
  2. 2
    Creamy cheese topping
    • [caption id="attachment_5331" align="aligncenter" width="300"]A collage of four pictures showing how to make the creamy cheese topping Making the creamy cheese topping[/caption]
    • Combine the eggs and cream in a bowl. Mix until smooth. Season with salt and pepper.
    • Pour the creamy eggs on top of the mince and vegetables.
    • sprinkle the cheese and parsley on top.
    • Bake in the oven 180C for about 30 minutes or until the top is nice and golden.
    • Enjoy!
Note

I like large chunks of the zucchini and capsicums in this bake. That way they still have a crunch and really shine as a vegetable in this dish and there is no need for a side veg. However if you prefer them to be hidden or less pronounced vegetables, then cut them smaller so they dissolve more into the sauce and are less noticeable.

 

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Read it online: https://myselfsufficientfoodjourney.com/recipe/lamb-and-courgette-bake/