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Baked cheese with charred courgettes recipe

Baked cheese with charred courgettes recipe

5 ratings

We all know roughly what to expect when it comes to barbecue mains, but the side dishes are where you can get really creative. Parcels of creamy cheese, rainbow chard, chilli and herbs are baked on the barbecue until gooey and loaded onto a bed of spinach, mint and gorgeously tender, smoky courgettes. Gluten-free and veggie-friendly, as well as packed with protein, vitamin C and 1 of your 5 a day, this is one show-stealing side. See method

  • Serves 6
  • 10 mins to prepare and 15 mins to cook
  • 189 calories / serving
  • Healthy


  • 3 tbsp olive oil, plus extra for brushing
  • 200g rainbow chard, stalks finely chopped and leaves reserved
  • 200g pack Apetina classic block cheese, cut into chunks
  • 1 lemon, zested and juiced
  • 15g flat-leaf parsley, chopped
  • ½ red chilli, seeded and chopped
  • 1 tsp coriander seeds, crushed and ground
  • 3 courgettes, sliced on the diagonal
  • 1 garlic clove, finely chopped
  • 150g baby spinach leaves
  • 30g pack mint, leaves roughly torn

Perfect with:

Apetina Classic Block Cheese is creamy and soft, the perfect fit to top salads, greens and mushrooms. Apetina Classic Block Cheese is creamy and soft, the perfect fit to top salads, greens and mushrooms.
If you don't have courgettes, try using aubergine

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    6g 29%
  • Sugars

    2g 3%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 3.8g Protein 8.4g Fibre 1.5g


  1. Brush 2 foil sheets (30cm x 40cm) with oil. Divide the chard stalks between them and put the cheese on top. Scatter over the lemon zest and juice, parsley, chilli and coriander. Drizzle over 1 tbsp oil. Fold up the foil and seal.
  2. If using a gas barbecue, preheat to medium, or if using charcoal wait until the coals are glowing and the flames have died down. Put the parcels on the barbecue for 15 mins, turning halfway through. Rub 1 tbsp oil on the courgettes and cook for 3-4 mins each side, until lightly charred.
  3. Heat 1 tbsp oil in a pan over a medium heat. Fry the chard leaves for 4-5 mins, until wilted. Add the garlic and cook for 1 minute. Toss the spinach, mint, courgettes and chard leaves in a bowl. Top with the cheese and chard stalks. Drizzle over the juice from the parcels.

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