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Baked courgette & tomato gratin

Baked courgette & tomato gratin in a casserole dish

Baked courgette & tomato gratin

Name: Baked courgette & tomato gratin
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 2-4
Ingredients: 2 medium courgettes sliced lengthways about ½cm thick; 1 tbsp olive oil plus extra for the dish and for drizzling; 400g can chopped tomatoes blitzed in a food processor; 1 garlic clove finely chopped; handful of fresh basil (optional); 50g polenta or semolina flour; 50g plain flour; 1 large egg beaten; 1 ball of mozzarella sliced (225g); 10g parmesan or vegetarian alternative, grated; 50g breadcrumbs

Rosie Birkett

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Serves 2-4

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.3 out of 5.40 ratingsRate

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Make the most of courgette and tomatoes in this gratin, with melted mozzarella, fresh basil and a crunchy breadcrumb topping. It's a great freezing dish

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 medium courgettes

sliced lengthways about ½cm thick
1 tbsp olive oil

plus extra for the dish and for drizzling
400g can chopped tomatoes

blitzed in a food processor
1 garlic clove

finely chopped
handful of fresh basil

(optional)
50g polenta or semolina flour
50g plain flour
1 large egg

beaten
1 ball of mozzarella

sliced (225g)
10g parmesan

or vegetarian alternative, grated
50g breadcrumbs

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Nutrition: Per serving (4)

kcal427
fat23g
saturates10g
carbs33g
sugars6g
fibre3g
protein20g
salt0.8g

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

QUICK VEGGIE LASAGNE

Alternate layers of leftover baked courgette & tomato gratin with lasagne sheets in a baking dish. Top with canned tomatoes or passata and some sliced mozzarella. Bake at 200C/ 180C fan/gas 6 for 30 mins until golden and bubbling.

Recipe from Good Food magazine, July 2020

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A star rating of 4.3 out of 5.40 ratings

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