Tomato and courgette gratin with sourdough crumbs
- Published: 31 Jul 14
- Updated: 18 Mar 24
The taste of courgettes and tomatoes shines through in this crispy courgette gratin recipe. Serve with a simple salad for the perfect summer supper.
-
Serves 4
-
Hands-on time 30 min, oven time 30 min
Advertisement
Ingredients
- 3 large courgettes
- Splash of olive oil
- 7 large tomatoes
- 1 onion
- 4 salted anchovy fillets
- 1 handful each of fresh basil, oregano and parsely
- 50g sourdough bread
- Good grating of parmesan, or a vegetarian alternative
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Heat the oven to 210°C/fan190°C/gas 6½. Cut the courgettes diagonally into 0.5cm slices. Heat a large frying pan with a splash of olive oil, then fry the courgettes in batches for 2 minutes on each side or until golden. Thickly slice the tomatoes, then put them in a 1.2 litre ovenproof dish with the fried courgettes. Drizzle with olive oil, season, then roast for 20 minutes or until the tomatoes are shrivelled.
- Meanwhile, finely chop the onion and finely chop the anchovy fillets, then fry in a little olive oil over a medium-high heat for 5-6 minutes, stirring, until golden.
- Roughly chop the fresh basil, oregano and parsley, then scatter over the roasted vegetables. Top with the onion mixture.
- Tear the sourdough bread into small pieces, then scatter over the gratin with a good grating of parmesan. Cook for 5-10 minutes until golden.
Recipe continues after advertising
Advertisement
- Recipe from August 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 233kcals
- Fat
- 12.4g (3g saturated)
- Protein
- 9.3g
- Carbohydrates
- 21.4g (14.7g sugars)
- Fibre
- 7.3g
- Salt
- 0.7g
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
November seasonal recipes
Sausages with creamy kale gratin
We’ve spruced up bangers and mash and served this fabulous...
-
Easy
Save recipe
Leek recipes
Leek and ham hock gratin with rösti topping
This leek and ham hock gratin recipe is comforting, creamy...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter