• Partnered with
  • Easy
  • Serves 8
  • 75 mins cook

Summer vegetable bake with cheesy spinach topping

Summer vegetable bake with cheesy spinach topping

Set out a big dish of Nici Wickes' vegetable bake, along with some crusty bread and a green salad, and you’ve got a wonderful seasonal, vegetarian meal that’s as healthy as it is delicious!


  • 4 medium-sized onions, thinly sliced
  • 1/4 cup olive oil
  • 2 garlic cloves
  • 6 - 8 courgettes, sliced into 2-3cm rounds
  • 2 -3 red or yellow peppers, de-seeded and sliced
  • 2 kg tomatoes, roughly chopped
  • 2 tbsp each chopped fresh parsley and basil
  • salt and pepper


  • 20 leaves silverbeet, stalks removed
  • 50 g butter
  • 2 cups fresh breadcrumbs or torn up bread
  • 2 tbsp flour
  • small handful parsley
  • 150 g feta cheese
  • 1/2 cup grated Parmesan


  1. Preheat oven to 180°C.
  2. In a large pan, gently cook the onions in enough olive oil to stop them sticking for 20 minutes or until dark brown, adding the chopped garlic halfway through. Transfer to a large oven-proof dish.
  3. Using the same pan (do not rinse or wash it), add a little more olive oil and cook the courgettes and peppers for 5-8 minutes. Add to the onions.
  4. Roughly chop the tomatoes and add these along with the herbs. Season to taste.
  5. Pour some boiling water over the silverbeet to cover. Leave to stand for 10 minutes, then drain well.
  6. Process the drained silverbeet and remaining ingredients, except the Parmesan, until roughly combined.
  7. Spread the topping evenly over the vegetables and sprinkle over the Parmesan. Bake for 30-45 minutes until the topping is golden and crunchy.

This recipe first appeared in New Zealand Woman's Weekly.

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