Best Baked Courgette Tomato Gratin Recipes

CHEESY COURGETTE AND TOMATO BAKE

Cheesy Courgette and Tomato Bake image

This gratin-style cheesy courgette and tomato bake is the perfect dish for using up homegrown tomatoes and courgettes.

Provided by Beth Sachs

Time 45m

Number Of Ingredients 16

Ingredients

1 tbsp Olive Oil
1 Onion (peeled and finely chopped)
1 Garlic Clove (peeled and finely chopped)
2 Courgettes (halved and sliced into 2cm chunks.)
1 tbsp Dried Italian Herbs
1 tsp Smoked Paprika (optional)
400 g Tin Chopped Tomatoes
1 tsp Sugar
1 tbsp Red Pesto (optional)
½ tsp Salt
¼ tsp Pepper
225 g Mozzarella Ball (drained and sliced)
1 Tomato (sliced)
100 g Breadcrumbs (panko style)
50 g Grana Padano (finely grated)
1 tsp Dried Italian Herbs

Steps:

Preheat the oven to 180°c (160 fan/ Gas 4/ 350F). Heat the oil in a non-stick frying pan and fry the onions and garlic until soft. This should take 3-4 minutes over a medium heat.
Add the chopped courgettes and dried Italian herbs (and smoked paprika if using), and continue to fry until the courgettes become tender.
Pour in the chopped tomatoes, sugar, red pesto (if using) and salt and pepper. Simmer for 5 minutes.
Transfer the courgette and tomato mixture to a baking dish.
Lay over the mozzarella and tomato slices.
Top with the grated cheese, more dried Italian herbs, and breadcrumbs. Bake in the oven for 25 minutes until golden and bubbling.

Nutrition Facts : Calories 510 kcal, Carbohydrate 42 g, Protein 28 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 1203 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

TOMATO, AUBERGINE AND COURGETTE GRATIN

Tomato, Aubergine and Courgette Gratin image

Make and share this Tomato, Aubergine and Courgette Gratin recipe from Food.com.

Provided by Luschka

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

15 ml olive oil
1 sliced onion
225 g mushrooms, sliced
2 garlic cloves, finely chopped
4 medium tomatoes, chopped
2 1/2 ml dried marjoram
1 1/4 ml dried thyme
salt and pepper
2 courgettes
2 small aubergines
55 g fresh breadcrumbs
75 ml parmesan cheese, grated

Steps:

In a non-stick frying pan, heat 1 tsp of the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp water, stirring, for 3 minutes or until softened.
Add tomatoes, marjoram, thyme and salt and pepper to taste; cook for 20 minutes or until thickened, stirring often.
Slice courgettes and aubergines diagonllay into 5 mm thick slices. Toss aubergine with remaining oil.
Spread 125 ml of the tomato sauce in a glass baking dish. Layer with half of the courgette, aubergine and sauce, repeat layers.
Mix breadcrumbs with cheese; sprinkle over top. Bake, uncovered at 200 C for 35 minutes or until bubbling.