Beef, courgette and tomato gratin recipe

28 ratingsRate
  • Serves 4-6
  • 30 minutes
  • 720 calories / serving
  • Freezable
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126722 HERO

Toss courgettes with 1 teaspoon salt and let stand 20 minutes; drain. Place half of the courgettes in a buttered 2-quart casserole. Heat the olive oil in a frying pan and add the onions and garlic and sauté until tender.

Add the minced beef and cook until no longer pink. Drain off excess fat; add oregano, pepper, and 1/2 teaspoon salt or more to taste. Stir in the cooked rice and chopped tomatoes.

Evenly spread the courgettes in the casserole dish and spoon over the beef mixture then top with the sliced tomatoes and the remaining sliced courgettes. Combine the ricotta cheese with the cheddar cheese and sprinkle over. Bake in preheated 180°C/350°F/Gas mark 4 oven for 20 to 25 minutes

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  • Ingredients

  • 3 courgettes, thinly sliced
  • sea salt
  • pepper mill
  • 2tbsp olive oil
  • 1 onion, chopped
  • For the sauce

  • 2 cloves garlic, minced
  • 675g lean minced beef
  • 1/2 tsp oregano
  • 150g cooked basmati rice
  • 200g chopped tomatoes
  • 4 beef tomatoes, skins removed and sliced
  • 100g ricotta cheese
  • 100g cheddar cheese, grated
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  • Calories
    720
    36%
  • Sugar
    8g
    9%
  • Fat
    42g
    60%
  • Saturates
    19g
    95%
  • Salt
    0.3g
    5%
of an adult's Reference Intake daily amount.
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