Three-cheese summer vegetable bake recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 10 minutes to make, 60 minutes to cook
  3. Rating

This one-pot wonder is packed with summer vegetables and perfect for a midweek family meal.

tried and tested
Three-cheese summer vegetable bake


  1. 1 onion, finely chopped
  2. 1 fennel bulb, finely sliced
  3. 2 large potatoes, finely sliced
  4. 1 courgette, sliced
  5. 1 red pepper, deseeded and sliced
  6. Handful of fresh flatleaf parsley, finely chopped
  7. 2 tbsp plain flour
  8. 100g good quality ham, torn
  9. 75g ricotta
  10. 200g mozzarella ball, torn
  11. 25g Parmesan, grated


  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Mix the onion, fennel, potatoes, courgette, red pepper and parsley in a bowl with the flour and plenty of seasoning.
  2. 2. Spread a third of the mixture in the bottom of a 1.5 litre ovenproof dish and scatter over half the ham. Dollop over half the ricotta and a third of the mozzarella. Add another layer of vegetables, then layer up more ham, ricotta and mozzarella, saving the last third of the mozzarella for adding later.
  3. 3. Cover with foil and bake in the oven for 35-40 minutes, then remove the foil and scatter on the Parmesan and remaining mozzarella. Bake for 20 minutes until golden, then serve.

Nutritional info

Per serving: 345kcals, 16g fat (9.9g saturated), 22.8g protein, 27g carbs (5.6g sugars), 1.4g salt, 4.7g fibre

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October 5

Very tasty recipe but potatoes and fennel came out under cooked. Next time I will boil them for a few minutes first.

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