Baked courgette & tomato gratin

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Nutrition: Per serving (4)

  • kcal427
  • fat23g
  • saturates10g
  • carbs33g
  • sugars6g
  • fibre3g
  • protein20g
  • salt0.8g
  • Ingredients
  • Method
  • Ingredients

  • 2 medium courgettes, sliced lengthways about ½cm thick



    The courgette is a variety of cucurbit, which means it’s from the same family as cucumber,…

  • 1 tbsp olive oil, plus extra for the dish and for drizzling

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 400g can chopped tomatoes, blitzed in a food processor



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 garlic clove, finely chopped
  • handful of fresh basil (optional)



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 50g polenta or semolina flour
  • 50g plain flour
  • 1 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 ball of mozzarella, sliced (225g)
  • 10g parmesan or vegetarian alternative, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50g breadcrumbs
  • Method

    1. Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.

    2. Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season. 

    3. Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.

    4. Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.

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