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Courgette, tomato and Parmesan gratin recipe

Courgette, tomato and Parmesan gratin recipe

39 ratings

Breaded courgette is the star of the show in this fantastic gratin, with a taste of Italy coming from the rich tomato sauce and sharp Parmesan cheese. Get an extra-light and crispy topping using panko breadcrumbs, an ingredient you won't think twice about using next time! Serve with a green salad and some freshly torn basil for some extra colour and veggies. See method

  • Serves 4
  • 10 mins to prepare and 55 mins to cook, 10 mins to cool
  • 372 calories / serving

Ingredients

  • ½ tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 dried bay leaf
  • 2 x 400g tins chopped tomatoes
  • 10g fresh basil, leaves finely chopped, plus extra to serve
  • 2 large courgettes, trimmed and sliced lengthways into 1cm-thick slices
  • 1 large egg, lightly beaten
  • 70g plain flour
  • 150g grated mozzarella
  • 50g panko breadcrumbs
  • 30g Parmesan, finely grated
  • green salad, to serve (optional)
Make it veggie: Use an Italian-style vegetarian hard cheese instead of the Parmesan.

Each serving contains

  • Energy

    1560kj
    372kcal     19%

  • Fat

    16g 22%

  • Saturates

    8g 39%

  • Sugars

    12g 13%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 36.2g Protein 21.8g Fibre 3.3g

Method

  1. Heat the oil in a saucepan set over a medium-high heat and fry the onion for 7-8 mins until soft. Add the garlic and bay leaf and cook for 1 min. Tip in the tomatoes and simmer over a low heat for 25 mins. Season well, remove the bay leaf and stir in the basil.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Put the egg in a shallow bowl and the four on a plate, then lightly dip each side of the courgette slices in the egg followed by the flour. Arrange half the courgette slices in a layer on the bottom of a 15 x 25cm baking dish, then scatter over half the mozzarella and pour over half the tomato sauce. Repeat the layers once more to use all the ingredients, then scatter over the breadcrumbs and Parmesan. Bake for 35 mins until lightly golden on top and bubbling at the edges. Leave to rest for 10 mins. Serve with extra basil leaves and a green salad, if you like.

Tip: You don't need to peel courgettes, just give them a quick wash.

See more Courgette recipes

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