Beef, courgette and tomato gratin recipe

29 ratings Rate
  • Serves 4-6
  • 30 minutes
  • 610 calories / serving
  • Freezable
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Toss courgettes with 1 teaspoon salt and let stand 20 minutes; drain. Place half of the courgettes in a buttered 2-quart casserole dish. 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
  • Energy 2550kj 610kcal 31%
  • Fat 34g 49%
  • Saturates 15g 77%
  • Sugars 11g 12%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 22.7g Protein 50.1g Fibre 5.1g


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