Name: Courgette and Tomato Gratin Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves: 4+
Ingredients: 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

By Woman and Home 2017-01-01T00:00:00Z

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.

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Method

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.