Cheesy Quorn Bake

Ingredients

• 1 red onion, finely chopped
• 1 garlic clove, crushed
• 100g Quorn mince
• 200g chopped tomatoes
• 250g tomato passata
• ½–1 tsp vegetable stock powder
• ½ tbsp chopped fresh chives, plus extra for garnishing
• 150g courgettes, sliced
• 150g 3% fat yogurt
• 25g Rosemary Conley’s Low Fat Mature Cheese or vegetarian alternative, grated
• freshly ground black pepper

Cooking Instructions

1. Pre-heat oven to 200C, 400F. Pre-heat a large non-stick pan.
2. Dry-fry the red onion and garlic until soft, then stir in 100g Quorn mince and cook for a further 2 mins.
3. Add the chopped tomatoes, tomato passata, vegetable stock powder, ½ tbsp chives and reduce to a gentle simmer.
4. While the Quorn mixture is simmering heat a non-stick griddle pan and cook the courgettes on both sides until lightly browned, seasoning with black pepper.
5. Layer the courgettes and Quorn mixture in an ovenproof dish. Pour the yogurt over the top and add the grated cheese and black pepper.
6. Bake in the oven for 20 mins until the cheese has melted and the dish is hot all the way through. Garnish with chopped chives.

Tips