Courgette, Tomato & Gruyère Gratin
This flavorful tomato and courgette bake is a delicious way to enjoy fresh vegetables and gooey cheese. Layers of tender courgettes, tangy tomatoes, and melty Gruyère cheese come together with a crispy topping in this irresistible dish. Perfect for a cozy dinner or as a side dish for a summer gathering, this bake is sure to be a crowd-pleaser.
— Constant Cookbook
Ingredients
- 3 tomatoes , sliced
- 2 courgettes , sliced
- 100g Gruyère , grated
- 1 garlic clove , sliced
- 2 tbsp olive oil
- 400g tin plum tomatoes
- a handful basil leaves
Instructions
- 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.
Yield
Serves 2
Nutrition
- Calories: 427 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 0.8 milligram of sodium
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