Beef, courgette and tomato gratin recipe

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  • 4 starsRating: 4 stars (28 ratings)

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126722 HERO
  • Rating: 4 stars
  • Cost per serving: £2.18
  • 30 minutes Takes: 30 minutes
  • 4-6 Serves: 4-6
  • Freezable

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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  • 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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Each serving contains
  • Calories 720 36%
  • Sugar 8g 9%
  • Fat 42g 60%
  • Saturates 19g 95%
  • Salt 0.3g 5%
of an adult's Reference Intake amount. Find out more
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