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
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Prep:20 mins
Cook:50 mins
- Easy
Nutrition per serving
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kcal 427
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fat 23g
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saturates 10g
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carbs 33g
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sugars 6g
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fibre 3g
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protein 20g
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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 lasagneAlternate 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.