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Courgette, tomato and Parmesan gratin recipe

Courgette, tomato and Parmesan gratin recipe

5 ratings

See method

  • Serves 4
  • 35-40mins to cook
  • 487 calories / serving


  • 125g breadcrumbs
  • 100g parmesan cheese, grated
  • 150g cheddar cheese, grated
  • 20g butter
  • 1 onion, chopped
  • 400g chopped tomatoes, tin
  • 2 garlic cloves, crushed
  • 3 courgettes, sliced
  • 5 beef tomatoes, sliced
  • 2tsp dried oregano
  • 1/2tsp dried basil
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    26g 38%
  • Saturates

    16g 79%
  • Sugars

    13g 14%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 38.4g Protein 26.4g Fibre 6.1g


  1. Preheat oven to 190°C. In a bowl mix together the breadcrumbs, Parmesan, Cheddar, garlic, basil and oregano, set aside.
  2. In a pan, heat the oil and saute the onions over a moderate heat until soft. Griddle or grill the courgette slices for a few minutes on each side.
  3. In a greased gratin dish, add the onions and tinned tomatoes and arrange the courgettes and tomatoes in layers on top with a coating of the cheese, bread and herb mixture between each layer. Top with the breadcrumb mixture and bake in the oven for 20 minutes until brown and crisp.

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