Baked courgette & tomato gratin
Baked courgette & tomato gratin
Course: Main

A tasty but easy vegetarian dish, suitable for the whole family and perfect to freeze!



Serves: 2-4
Cooks in: Preparation Time: 20 mins, Cooking Time: 50 mins
Difficulty: Easy


  • 2 medium courgettes
  • 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


1 Slice the courgettes lengthways (about 1/2cm thick), then sprinkle 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.