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Tomato and Halloumi Bake with Courgette

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This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner. #vegetarianrecipe #halloumirecipe #halloumi #recipe #thecookreportThis halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner. #vegetarianrecipe #halloumirecipe #halloumi #recipe #thecookreport

This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.

This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.

Note: This was one of my very first recipes and I’ve now updated the photos so the ones beyond this point were updated on 26/07/18. This is still one of my all time favourite recipes and I hope you love it as much as I do!

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!

Overhead shot of tomato and halloumi bake on a checked cloth over a blue background

Bowl of tomato and halloumi bake on a blue background with checked cloth in background

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 💕

Halloumi bake on a checked background with salad in the background

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.

Bowl of tomato and halloumi bake with salad and bread on a blue background

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.

Tomato and halloumi bake with a portion taken and a spoon

Bowl of tomato and halloumi bake with salad on a blue background

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.


Equipment you need to make this recipe…

Tomato and halloumi bake on a checked background with salad in the background

INGREDIENTS YOU NEED TO MAKE THIS TOMATO & HALLOUMI BAKE WITH COURGETTE:

  • Vegetable Oil
  • Onion
  • Garlic
  • Courgettes
  • Tomatoes
  • Tomato Puree
  • Turmeric
  • Cumin
  • Smoked Paprika
  • Chilli Flakes
  • Salt and Pepper
  • Halloumi
  • Basil

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.

I served it with some crusty bread and fresh salad leaves and it was a lovely fresh and light meal perfect for a weeknight.

Oh and the leftovers work great for lunch the next day hot or cold.

Close up of tomato and halloumi bake in a bowl with salad

Overhead shot of tomato and halloumi bake on a check background with salad

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!

Cooked halloumi in a pan with text overlay

Check out my How To Cook Halloumi: A Complete Guide post for everything you ever wanted to know about halloumi!

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!

Baked Halloumi with Winter Panzanella

Baked Halloumi with Winter Panzanella. Halloumi is the perfect addition to a meat free meal! Bake it in the oven with loads of herbs and serve along side this filling winter panzanella style salad for your next vegetarian dinner.  #panzanella #salad #halloumi #recipe

Harissa Halloumi Salad with Couscous

This harissa halloumi salad is so quick to make and is bursting with healthy ingredients! The salty halloumi is the perfect addition to this vegetarian dish. #vegetarian #salad #healthy #halloumi

How to make Tomato and Halloumi Bake with Courgette:

Bowl of tomato and halloumi bake on a blue background with checked cloth in background
4.56 from 29 votes
Print

Tomato and Halloumi Bake

This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.
Course Main Course
Cuisine Mediterranean
Keyword healthy, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 265 kcal
Author Amy

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

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Nutrition Facts
Tomato and Halloumi Bake
Amount Per Serving
Calories 265 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Sodium 631mg 26%
Potassium 841mg 24%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 9g
Protein 14g 28%
Vitamin A 43.3%
Vitamin C 56%
Calcium 56%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Equipment you need to make this recipe…


 

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27 Comments

  • Reply
    Brittany
    27/07/2016 at 2:31 AM

    What a great idea. I love that this is low carb friendly too. Thanks for posting this – I will be making it soon.

    • Reply
      Amy
      27/07/2016 at 8:16 AM

      Thanks! Let me know how it turns out 🙂

  • Reply
    Ashley
    19/01/2017 at 10:39 PM

    Made this last night. Served with garlic toast and it was really good! Thanks for the healthy recipe

    • Reply
      Amy
      21/01/2017 at 2:40 PM

      Sounds delicious! So glad you enjoyed it 🙂

  • Reply
    Sarah
    31/03/2017 at 9:16 PM

    Yum

  • Reply
    Louise
    05/04/2017 at 4:06 PM

    Get in my belly!

    • Reply
      Amy
      05/04/2017 at 4:09 PM
  • Reply
    Debbie Yarnell
    05/07/2017 at 10:14 AM

    Tomato and Halloumi Bake is awesome!! Have made it numerous times now. May add in some aubergine next time. Thanks for the recipe Amy!!

    • Reply
      Amy
      08/07/2017 at 12:21 PM

      That’s brilliant! So glad you like the recipe, aubergine would be awesome 🙂

  • Reply
    MrsS
    06/09/2017 at 9:32 AM

    This looks gorgeous ! Can it be made and reheated ?

    • Reply
      Amy
      06/09/2017 at 12:48 PM

      Thanks! The halloumi might go a little strange when reheated but you could definitely make the sauce and then pop some fresh halloumi on it and grill just before serving

  • Reply
    150 Cheap and Easy Vegetarian Recipes - Prudent Penny Pincher
    27/09/2017 at 5:58 PM

    […] Tomato and Halloumi Bake from The Cook Report […]

  • Reply
    Lynn Judge
    16/11/2017 at 9:37 PM

    I’m always looking for new tasty vegetarian recipes and here you’ve hit the target. I’ve made it several times now, served with tomato and olive focaccia and green salad. Everyone loved it. Thank you for this lovely recipe.

    • Reply
      Amy
      17/11/2017 at 1:34 PM

      Thanks so much Lynn, glad you enjoyed it!

  • Reply
    Maggie
    26/11/2017 at 2:18 PM

    Hi m new to this site, can you let me know if this would be able to get syn values as trying to keep to Slmmng world . Thanks Maggie

    • Reply
      Amy
      28/11/2017 at 10:28 AM

      Hi Maggie, thanks for your comment. Unfortunately I have never done slimming world so wouldn’t be able to guarantee accurate syn values. Sorry about that.

  • Reply
    Debbie
    27/01/2018 at 5:57 PM

    This is one of my favourite recipes, I mix it up a bit by swapping a courgette for a yellow pepper and add a good splash of hot water and cook for longer, not forgetting I also double the amount of halloumi- as who doesn’t like halloumi- yum!

    • Reply
      Amy
      28/01/2018 at 4:25 PM

      Hi Debbie, that variation sounds delicious! So glad you like the recipe 🙂

  • Reply
    Al Smith
    10/03/2018 at 6:48 PM

    I added mushrooms and a tin of chopped tomatoes. I also spirallized 2 courgettes instead . It was lovely.

  • Reply
    Katie
    24/05/2018 at 6:51 PM

    So good! Recipe would probably do for three if you know yourself to get hungry! I made half the recipe and ate the whole thing with a small portion and vegetable couscous. Overall, really nice!! Will Male again 🙂

    • Reply
      Amy
      26/05/2018 at 7:07 PM

      Love this, thanks Katie!

  • Reply
    Samantha Rutherford
    18/08/2018 at 5:14 PM

    Always looking for ways to use tomato and courgette glut, this was great, I added sliced roasted aubergine under the hallomi and sprinkled with pine nuts, will be doing again

    • Reply
      Amy
      19/08/2018 at 10:06 AM

      Sounds delicious! Thanks so much Samantha 🙂

  • Reply
    Diane
    20/08/2018 at 4:15 PM

    I went to two shops this afternoon and neither had courgettes! However I couldn’t wait to try this recipe and substituted it for okra…..if anyone wants to try this method I suggest you add some liquid to the pan, as okra absorbs all liquid in order to soften

    • Reply
      Amy
      21/08/2018 at 6:50 PM

      What a great idea!

  • Reply
    Margarita
    22/08/2018 at 6:44 PM

    A bit too spicy for my boring European taste, I will use twice as little spicies next time. But very veeery simple and tasty. Thank you!

    • Reply
      Amy
      22/08/2018 at 7:27 PM

      Thanks Margarita!

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