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  • Preparation time

    10 mins

Cook-a-long with Rachel Allen Italian Protein Vegetables

  • gf
  • nf
  • vg
  • dinner


  • Preheat the oven to 200 degrees.
  • Fill the bottom of the baking dish with a layer of courgettes, spread with 1 tablespoon of pesto, then layer with sliced mozzarella, sprinkle with 1 tablespoon of Gourmet Tomato Soup powder.
  • Repeat layers. Finish with a layer of courgettes.
  • Drizzle the courgettes with a little oil, season and then cover with tin foil or a lid.
  • Bake covered for 20 minutes then uncover and bake for 10-15 minutes more or until golden in places. Garnish with some basil leaves.


  • 100g pesto
  • 2 x 125g balls of buffalo mozzarella, drained and sliced
  • 1 tablespoon olive oil
  • 4 medium courgettes, sliced into rounds 2mm thick
  • 3-4 sprigs of basil leaves
  • 2 and a half servings (80g) Herbalife Gourmet Tomato Soup
  • Option to add Spiritual Cod or grilled chicken.

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