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


  • 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


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.



  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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