Courgette and Broccoli Parcels with Roasted Tomatoes

A delicious one tray colourful recipe showcasing warm and juicy tomatoes with courgette and broccoli parcels. It's comforting, healthy and quick!


  • No tomatoes? Use cherry tomatoes cut in half instead. 
  • No oregano? Try with rosemary or thyme. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


4 Tomatoes

1 Courgette

¼ Broccoli

1 Garlic clove

1 tbsp Oregano

150 g Goats cheese (fresh) / Vegan cheese

Olive oil

Salt & pepper


  1. Cut the tomatoes: Preheat the oven to 200 C/180 fan/ 6 gas mark. Cut the tomatoes in wedges and place them in a baking dish.
  2. Add the oregano, 2 tbsp olive oil, salt and pepper. Toss to coat and set aside.
  3. Make the parcels: Use a vegetable peeler to cut the courgette into long wide strips. Thinly chop the broccoli and combine with the goat cheese/vegan cheese, and a pinch each of salt and pepper.
  4. Grab 4 courgette ribbons and layer them flat on your board, to make a star. Start with 1 ribbon, then add another to make a X. Now make another X with the remaining 2 ribbons that will overlap with the first X. Spoon about 1 tablespoon of broccoli filling onto the center of the courgette
  5. Bring the ends of the courgette together, laying them over the cheese. Repeat with remaining courgette and broccoli filling - you should be able to make 5 or 6 parcels. 
  6. Cook and serve: Place the courgette and broccoli parcels over the tomatoes.
  7. Drizzle with olive oil, season with salt and pepper, and roast for 20-30 minutes, until the tomatoes are juicy and the parcels hot.
plated courgette and broccoli parcels with roasted tomatoes

How to store

Store in the fridge in an airtight container, for up to 4 days. Reheat in the oven for 10-15 minutes.


Add your favourite cooked al dente pasta into these juicy tomatoes! You can also blend the roasted tomatoes to make more of a sauce for your pasta.