Tomato, Courgette and Parmesan Gratin
Tomato, Courgette and Parmesan Gratin



  • ½ tbsp olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1 bay leaf
  • 2 x 400g tins of chopped tomatoes
  • 10g chopped basil leaves
  • 2 courgettes, sliced lengthways to 1cm-thick ribbons
  • 1 egg, beaten
  • 70g flour
  • 150g grated mozzarella
  • 50g panko breadcrumbs
  • 30g grated parmesan
  • Heat the oil in a saucepan and fry the onion to soften. Add the garlic and bay leaf, fry for 1 minute more, then tip in the tomatoes and simmer for 25 mins. Season well, remove the bay leaf and stir in the basil.
  • Preheat the oven to 200C. Put the egg in a shallow bowl, pour the flour onto a plate, and dip the courgette slices into the egg and then coat in the flour. Arrange half of the courgette slices in a layer in the bottom of a baking dish, then scatter with mozzarella before pouring over half of the tomato mixture. Repeat the layers until everything has been added to the dish, then scatter with parmesan and breadcrumbs. Bake for 35 mins until golden and bubbling, then serve with extra basil.
1 hr
4 serving

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