What is courgette and tomato gratin?
This courgette and tomato gratin recipe is a healthier take on a famous French dish. Gratin typically is made with scalloped potatoes and here in the UK we may be more familiar with the term “dauphinoise potatoes” which is a potato gratin specifically from the Dauphine region of southern France and possibly the oldest recipe. There are many variations of gratin now and this one features sliced courgette and tomato in place of potato for a lower calorie alternative to scalloped potatoes.
Do you have a diet restriction?
This recipe is great if you have one of the following diet restrictions:
- Nut Free
- Syn Free (HeA and HeB used)
Step 1: Slice courgette and tomato
To start with, thinly slice two whole courgettes and 8 salad tomatoes for the courgette and tomato gratin. Depending on the oven proof dish you use the amount of slices you use may differ slightly. My dish was approximately 22cm x 15cm and I had, leftover, around 1/3 of a courgette and most of the end slices of tomato.
Step 2: Arrange your gratin
Line up alternate slices of courgette and tomato until your dish is full. There’s no real specific way to layer your gratin, you could either do it in rows like i have or you could lay them down and layer them up vertically if you prefer.
Step 3: Breadcrumb topping
Season well with 1/4 tsp salt and 1 tsp of basil (or a few shredded fresh leaves) and top with 25g of grated low fat cheddar. In a small bowl mix together 1 tbsp of bread crumbs with 1 tsp of parmesan and sprinkle over the courgette and tomato gratin. Bake for 25-30 minutes in an oven pre heated to 200°c.
Can I reheat or freeze this recipe?
You can reheat this dish, preferably by warming in a hot oven for approximately 10 minutes however this recipe does not freeze well.
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