Name: Tomato and Courgette Gratin Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 tbsp olive oil; 4 cloves garlic (finely chopped); 2 red onions (diced); 3 peppers (deseeded and diced); 1 tsp dried oregano; 400 g canned chopped tomatoes; ½ tsp salt; 3 courgette (zucchini) (very thinly sliced); 2 tbsp olive oil; 150 g fresh breadcrumbs; 100 g Parmesan or vegetarian hard cheese alternative (finely grated); 1 tsp oregano; salt and black pepper

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This tomato and courgette gratin is packed with vegetables, topped with a gorgeous parmesan breadcrumb and perfectly flavoured with garlic and oregano

a piece of Tomato and courgette gratin on a white plate with a bowl of peas in the background.

Despite boasting three layers, this beautiful gratin isn't at all tricky to make.

The base layer is a tomato sauce, made by simply sweating onion, garlic and peppers and then simmering with tomatoes and oregano. It's then ready to pile into your lasagne dish.

The courgette (or zucchini) layer is even simpler! You'll leave courgette slices to sit with a pinch of salt, drawing out the excess liquid and intensifying the flavour. After that, you'll toss the slices in olive oil and arrange on top of the tomato layer.

Tomato and courgette gratin in a white baking dish eith a piece cut out of the corner.

Finally, you'll make the crumb by combining fresh white breadcrumbs with cheese and herbs before sprinkling into the dish.

After 25 minutes in the oven, you'll have a gorgeous, golden tomato and courgette gratin, ready to serve.

This is the perfect recipe to add to your midweek meal repertoire.

Here's how to make my tomato and courgette gratin.

Ingredients

For the tomato sauce

1 tbsp olive oil
4 cloves garlic finely chopped
2 red onions diced
3 peppers deseeded and diced
1 tsp dried oregano
400 g (14 oz) canned chopped tomatoes

For the courgette layer

½ tsp salt
3 courgette (zucchini) very thinly sliced
2 tbsp olive oil

For the breadcrumb layer

150 g (1⅔ cup) fresh breadcrumbs
100 g (1 cup) Parmesan or vegetarian hard cheese alternative finely grated
1 tsp oregano
salt and black pepper

Equipment

Instructions

Prepare the courgette

Put the thinly sliced courgette in a colander and sprinkle with salt.

Stand the colander in the sink and leave to drain for 10 minutes. The courgettes will soften and release excess moisture.

thinly sliced courgette in a white colander with ingredients around the edges.

Pat dry with paper towels and place in a bowl

Drizzle with olive oil, toss and set aside.

thinly sliced courgette drizzled in oil in a clear bowl with ingredients around the edges.

Make the tomato sauce

Warm the oil over a low-medium heat in a large non-stick pan.

a large frying pan with a dash of oil on an induction hob.

Add the onions, garlic, oregano and a pinch of salt and pepper.

a large frying pan with a dash of oil, diced red onion, garlic and oregano on an induction hob.

Sweat for 10 minutes until soft.

cooked dred onion and garlic mix in a large white frying pan on induction hob.

Add the peppers.

cooked dred onion and garlic mix topped with diced peppers in a large white frying pan on induction hob.

Fry for 3-5 more minutes until softening.

cooked onion and peppers mix in a large white frying pan on induction hob.

Add the tinned tomatoes and tomato puree.

cooked onion and peppers mix topped with chopped tomatos in a large white frying pan on induction hob.

Simmer for a couple of minutes, then take off the heat.

tomato and courgette gratin base in a large white frying pan on an induction hob.

Make the breadcrumb topping

fresh breadcrumbs, dried oregano, and parmesan in a large clear bowl.

mixed fresh breadcrumbs, dried oregano, and parmesan in a large clear bowl.

Put the fresh breadcrumbs in a bowl with the dried oregano, parmesan and a pinch of salt and pepper.

Stir together.

Bring it all together

Preheat the oven to 200C (180C fan, 400F).

Spread the tomato sauce in the bottom of a medium lasagne tray.

tomato, pepper and onion sauce in the bottom of a white roasting dish.

Layer the courgette slices on top.

thinly sliced courgettes topping a tomato base in a white baking dish.

Scatter the breadcrumbs on top.

breadcrumb topping on a courgette and tomato base in a white baking dish.

Bake for approximately 25-30 minutes until golden.

cooked tomato and courgette gratin in a white baking dish on a wooden background.

Serve immediately.

a piece of tomato and courgette gratin on a white plate with peas in a bowl in the background.

Isn't it an attractive dish? I hope you enjoy!

What's your favourite way to enjoy courgettes?

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5 from 1 vote

Tomato and Courgette Gratin Recipe

This tomato and courgette gratin is packed with vegetables, topped with a gorgeous parmesan breadcrumb and perfectly flavoured with garlic and oregano.

Prep Time30

Cook Time30

Total Time1

Course: Casseroles and one-pot meals

Cuisine: Italian

Diet: Vegetarian

Servings: 4 portions

Author: Emily Leary