The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Easy Cheesy Leek & Zucchini Bake
Facebook Tweet Google+ Pinterest Email More Sharing Options

Easy Cheesy Leek & Zucchini Bake

Prep Time: 15 miuntes

Cook Time: 35 minutes

I am sure we all here are trying to make the most of the lovely summer vegetables now in season. Not just in salads (obviously the staple seasonal food) but also in cooked dishes. Naturally I eat a lot of healthy salads in the summer, which are just the thing for the warm weather, but I also still like the odd hot and hearty meal.

Zucchini (or courgettes, as we call them here in the UK) are some of the aforementioned seasonal vegetables, and also happen to be one of my favorites (like most of their relatives in the squash family of vegetables. I am a particular fan of aubergines, and also have some great recipes which use those). I tend to eat a lot of courgettes in the summer, and I created this simple oven-baked dish with them the other night, combined with leeks, another of my favorite veggies.

This recipe is easy, tasty and satisfying. It's great for a summer evening dinner. What I love about both courgettes and leeks is their juicy succulent texture, and they are both particularly good baked like this, especially combined with the gooey-ness of the vegan cheese. It's veggie heaven! You can also make this dish as an interesting starter for a meal, baked into small individual ramekins. This dish is not only vegan but also low-carb and gluten-free. (I am still partly experimenting with the low-carb vegan diet, which is what inspires me to create dishes like this. This kind of oven-bake fills the "jacket potato with cheese" gap, f you are doing a low-carb diet, and so consequently have to avoid the starchy vegetables like potatoes).

Stay tuned to my posts for some more delicious courgette recipes, coming soon! I have discovered that they are an incredibly versatile vegetable for cooking.

Ingredients (Serves 2)

  • 1 pound zucchini, sliced 
  • 1 large leek, washed and sliced into rings
  • 55g grated vegan cheese (cheddar or mozzarella-style)
  • Salt and freshly ground black pepper


1.) Preheat the oven to 200 degrees C/400 deg F/Gas Mark 6

2.) Cook the courgettes/zucchini in water to cover for 2-3 minutes or until they are just tender and fork-soft.

3.) Put about half the courgettes in and even layer in a shallow oven-proof dish. Top with half the leeks and a handful of cheese, again layering evenly. Then layer with the rest of the courgettes, leeks, cheese, etc, and season with salt and pepper.Top with a final sprinkling of cheese.

4.) Bake for 20-30 minutes or until the top is crisp and golden-brown.

5.) Serve immediately with a green salad, crusty bread etc.

Enjoy! Your votes and comments are much appreciated.


*Image courtesy Flickr creative commons.



Healthy Snacks Delivered Monthly
  1. Support
    Thanks for this great looking recipe post! We've just pinned it to our Pinterest board "Great Vegan Entrees!"
  2. Vin Chauhun
    Vin Chauhun
    Looks delicious - I didn't know zucchinis could be so versatile :) voted :)
  3. taraelizabeth100
    Hi! I am just about a week into my emailed recipes from the flaming vegan. I am liking what I see, but this is the third recipe I've seen that clearly does not match it's corresponding photo. It's not an entirely different dish, but obviously not the exact recipe. The pics look great and very professional, but I think it's nice to create a pic from the actual recipe.
    1. Veganara
      Thanks all for the votes and comments. Yes taraelizabeth100, I agree completely! I submitted my own photo for this recipe but they changed it. Not sure why!
  4. davisvaldez
    Hi! wanted to share that I have several versions of a summer go-to veg bake that is similar, and that you can spare yourself the hassle of precooking the zucchini...or any of the vegetables for that matter. Whether you use only zucchini and leeks, or want to add in sliced eggplant and/or tomato, use them raw. 20-30 minutes in a preheated oven is more than enough time to cook the vegetables tender but not soggy and limp. (BTW, the pic above looks similar to one of my versions that uses sweet potato (not yams), squash and sliced onion, with a bit of soy "creamer" and fresh thyme ans sage.) But yourself the precook step and save vital nutrients and vitamins. Dawna


Connect with The Flaming Vegan

Sign Up to Vote!

10 second sign-up with Facebook or Google

Already a member? Log in to vote.