
Courgette, Tomato and Red Pesto Bake
This vegetable bake keeps things simple: courgettes steamed first so they stay firm, a punchy red pesto, and a layer of mozzarella that browns in the oven. The Micro Urban stops the dish turning watery, and the MandoJunior slices everything in seconds.
- Total time
- 95 min
- Prep
- 30 min
- Cook
- 65 min

Ingredients
Method
Set the Tupperware MandoJunior to thickness 1 and slice the zucchini into rounds.
Pour 400 ml (1 2/3 cups) of water into the base of the Tupperware Micro Urban, arrange the zucchini in the top colander and run for 20 minutes at 900 W.
Drain the zucchini thoroughly and set the oven to 180 °C (350 °F).
In the Tupperware Premiaglass square dish 1.9 l, spread the zucchini over the base, season, then cover with the pesto.
Slice the tomatoes into rounds with the tomato knife and lay them over the pesto.
Bake for 45 minutes, adding sliced mozzarella over the top for the last 10 minutes.







