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Baked courgette & tomato gratin picture

Baked courgette & tomato gratin

Serves 2 - 4
Cooks in 20 mins prep; 50 mins cook
Difficulty Easy
Rosie BirkettMain

Ingredients

  • 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
     

Method

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.
 

Recipe cta

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