Baked courgette & tomato gratin

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

Prep:20 mins
Cook:50 mins

Easy

Nutrition per serving

kcal 427
fat 23g
saturates 10g
carbs 33g
sugars 6g
fibre 3g
protein 20g
salt 0.8g

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

Tip

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.

Method

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.
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.
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.
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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