For a side dish that’s full of flavour and juicy vegetables, give this tomato and courgette gratin a try. A courgette recipe with a difference, this dish takes less than an hour to prepare and works well with roasted meats and barbecues or could even make a veggie meal for the whole family.
Tomatoes are a great source of vitamin C, vitamin B and vitamin K, while courgettes are also a great source of vitamins, minerals a dietary fibre so packing your gratin full of the two is a great way to get to your five-a-day.
This courgette and tomato recipe serves up to four people and takes just under an hour to prep and cook, so it’s a great choice for a mid week meal or weekend treat. With a garlicky and herby flavour, it’s a great veggie option to try this week.
Buy Leon: Fast Vegetarian (£20; Conran Octopus)
- 400g ripe beef tomatoes
- 400g courgette
- 5 tbsp olive oil
- 1 clove garlic, crushed
- 2 tbsp vegetarian-style parmesan cheese
- 1 tbsp polenta
- 2 tbsp mixed fresh herbs (basil, chives, oregano, parsley), chopped
- pinch of salt
- pinch of freshly ground black pepper
Heat the oven to 350F, 180C, gas 4. Cover the tomatoes and slice them thinly.
Top and tail the courgettes and slice them thinly, lengthways. Put them into a bowl and toss with 3 tablespoons of olive oil. Heat a grill or griddle pan until hot, and grill the courgette slices on both sides until tender.
Put the garlic, parmesan, polenta and herbs into a bowl and mix together.
Oil in an ovenproof dish and start layering the veg, starting with a layer of courgettes, then add a layer of tomatoes and a sprinkly of the cheesy herb mix. Season each layer and drizzle with the remaining olive oil.
Finish with a layer of the cheesy herb mix and bake in the oven for about 30 minutes, until golden on top.
Top Tip for making Courgette and Tomato Gratin
Try frying aubergine slices instead or courgette and grating in a little fontina or mozzarella if you're a cheese fan.