This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.
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This bake uses some of my all time favourite ingredients. Obviously halloumi is one of the most dreamy things in the world and I’m always on the hunt for a new halloumi recipe to add to my repetoire.
I cook it pretty regularly and there are so many halloumi recipes on this site it’s hard to pick some real stand outs but I think using it in a creamy cashew curry was one of the most life changing things I’ve ever done (yeah, I said it, LIFE CHANGING) and this tomato and halloumi bake is one of those simple, store cupboard type recipes which I go back to again and again!
And then there’s the courgette (or zucchini for my American friends). I’ve got a few courgette recipes on here and I’ve used it in loads of different ways, it’s one of those versatile ingredients, you know? One of my favourites is this pork and courgette ramen, it’s got soooo much flavour, I love it! It’s also great in a breakfast hash, in pasta dishes and in fritters 💕
So I could probably never choose a favourite cheese because, let’s be real, they all offer such special and different qualities but halloumi is definitely up there as one of the cheeses I’d hate to live without.
It’s also one of those brilliant ingredients that stops you feeling like you’re missing out on anything when you’re eating vegetarian. It’s a little salty, has a great texture and looks so invitingly awesome when it’s gently fried and all crispy and brown.
This bake is full of fresh vegetables, crispy but still chewy halloumi and herby flavour and it’s probably my new favourite vegetarian dinner. We eat vegetarian fairly regularly and this is exactly the kind of recipe we like to have on hand for an easy weeknight dinner.
Even the fact that I decided to make this on the hottest day of the year so far and it involved more time than was ideal standing over the oven couldn’t stop me loving it once I tucked into the perfect balance of freshness and saltiness.
This dish starts with some chopped onions frying gently for a few minutes before you add chopped garlic and frying for a little longer.
Then courgette, tomatoes and spices are added and cooked for about 20 minutes with some tomato puree until everything is getting super soft and the tomatoes have released all their juices to make a lovely sauce.
Ingredients you need to make this tomato and halloumi bake with courgette:
- Vegetable Oil
- Tomato Puree
- Smoked Paprika
- Chilli Flakes
- Salt and Pepper
Keep scrolling to get the full recipe for tomato and halloumi bake with courgette…
Finally you need to add those slices of halloumi on top and put the whole thing under the grill to get it all browned and toasty. Once you’re ready to eat sprinkle on some chopped fresh basil and bring the whole thing to the table to serve.
One thing to note is that I put a teaspoon of chilli flakes in here which I think goes great with the halloumi. If you’re not a fan of spicy food it will still taste great if you leave it out or reduce the quantity!
If you’re as in love with halloumi as I am then you need to head over to my complete guide to How to Cook Halloumi! It’s got tips on how to grill, bake and fry it as well as plenty of recipes to try out and even some fun little facts about everyone’s favourite cheese 🧀
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS TOMATO AND HALLOUMI BAKE?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
How to make Tomato and Halloumi Bake with Courgette:
Tomato and Halloumi Bake
- 1 tbsp Vegetable Oil
- 1 Onion chopped
- 2 cloves Garlic crushed
- 2 Courgettes chopped
- 6 Medium Tomatoes chopped
- 1 tbsp Tomato Puree
- 1 tbsp Turmeric
- 1 tbsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Chilli Flakes (adjust according to how spicy you like your food, it will still taste great without!)
- Salt and Pepper
- 200 g Halloumi sliced
- Handful Fresh Basil chopped
Start by heating the oil in a frying pan which you can also use under the grill over a medium heat. Add the onion and fry for a few minutes. Add the garlic and cook for a little longer.
Once the onion and garlic has softened add the tomatoes and courgettes followed by the tomato puree and all the spices along with a good sprinkling of salt and pepper. Cook over a medium heat for 20 minutes until everything is softened and the tomatoes have released their liquid.
Heat the grill to medium high heat. Remove the pan from the heat and place the slices of halloumi across the top of the vegetables. Place under the grill for a few minutes until the cheese has browned. Sprinkle with basil before serving.
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