Baked Courgette & Tomato Gratin Recipe

Introduction

This baked courgette and tomato gratin is a delightful, layered vegetable dish packed with fresh flavors and gooey cheese. It’s perfect as a comforting vegetarian main or a side that impresses without much fuss.

Ingredients

• 2 medium courgettes, sliced lengthways about ½cm thick
• 1 tbsp olive oil, plus extra for the dish and for drizzling
• 400g can chopped tomatoes, blitzed in a food processor
• 1 garlic clove, finely chopped
• Handful of fresh basil (optional)
• 50g polenta or semolina flour
• 50g plain flour
• 1 large egg, beaten
• 1 ball of mozzarella, sliced (225g)
• 10g parmesan or vegetarian alternative, grated
• 50g breadcrumbs

Instructions

1. Step 1: Sprinkle the courgette slices with a pinch of sea salt flakes and lay them on a plate. Place another plate on top with a weight or tin to press down and help remove excess liquid. Set aside while preparing the sauce.
2. Step 2: Heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Add the chopped tomatoes and garlic, cooking for about 5 minutes until thickened. Tear in fresh basil if using, and season to taste. Remove from heat.
3. Step 3: Preheat the oven to 200°C (180°C fan)/gas mark 6. Lightly oil a roasting dish.
4. Step 4: Combine the polenta (or semolina) and plain flour in a bowl. Drain the liquid from the courgettes.
5. Step 5: Dip each courgette slice first into the beaten egg, then coat with the flour mixture. Arrange a layer of coated courgette slices in the bottom of the prepared dish.
6. Step 6: Top the courgette layer with slices of mozzarella, then spoon over some tomato sauce. Repeat layering with courgette, mozzarella, and sauce until ingredients are used.
7. Step 7: Mix together the grated parmesan and breadcrumbs, then scatter evenly over the top of the gratin. Drizzle with a little more olive oil.
8. Step 8: Bake in the preheated oven for 40-45 minutes until the top is golden and the gratin is bubbling.
9. Step 9: Serve warm with a herby red onion salad and crusty bread to soak up the juices, if desired.

Tips & Variations

• For a quick veggie lasagne, alternate layers of leftover baked courgette and tomato gratin with lasagne sheets in a baking dish. Top with canned tomatoes or passata and sliced mozzarella, then bake at 200°C (180°C fan)/gas 6 for 30 minutes until golden and bubbling.

Storage

Store leftover gratin covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 180°C (160°C fan) until heated through and bubbly. This dish also freezes well for up to two months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of mozzarella and parmesan?

Yes, you can substitute mozzarella with halloumi or provolone for a different texture, and use Pecorino or a mature cheddar instead of parmesan. Choose cheeses that melt well for best results.

Do I need to salt the courgettes before baking?

Salting the courgettes helps draw out excess moisture, which prevents the gratin from becoming watery. It’s recommended to press and drain the slices as described, but you can skip this step if short on time.

Baked Courgette & Tomato Gratin Recipe

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★★★★★

4.5 from 58 reviews

This Baked Courgette & Tomato Gratin is a delicious and hearty vegetarian dish featuring layers of tender courgette slices coated in a light batter, rich tomato and garlic sauce, and melted mozzarella cheese, all baked to golden perfection. This gratin is perfect as a comforting main or a delightful side, with optional fresh basil adding aromatic freshness. It also lends itself well to creative leftovers, such as quick veggie lasagne.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Sauce

• 2 medium courgettes, sliced lengthways about ½cm thick
• 400g can chopped tomatoes, blitzed in a food processor
• 1 garlic clove, finely chopped
• Handful of fresh basil (optional)

Coating and Binding

• 50g polenta or semolina flour
• 50g plain flour
• 1 large egg, beaten

Cheese and Topping

• 1 ball of mozzarella, sliced (225g)
• 10g parmesan or vegetarian alternative, grated
• 50g breadcrumbs

Other

• 1 tbsp olive oil, plus extra for the dish and for drizzling

Instructions

1. Prepare Courgettes: Sprinkle the courgette slices with a pinch of sea salt flakes and arrange them on a plate. Place another plate on top and put a weight or tin over it to press down, helping to draw out excess moisture from the courgettes. Set aside while preparing the sauce.
2. Make Tomato Sauce: Heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Add the blitzed chopped tomatoes and finely chopped garlic. Cook the mixture, stirring occasionally, for about 5 minutes until it thickens slightly. Tear in the fresh basil leaves if using, and season the sauce with salt and pepper to taste. Remove from heat.
3. Preheat Oven and Prepare Dish: Heat the oven to 200°C (180°C fan) or gas mark 6. Lightly oil a roasting dish to prevent sticking.
4. Prepare Flour Coating: Combine the polenta (or semolina) flour and plain flour in a bowl. Drain the courgette slices to remove the pressed-out water. Dip each courgette slice first into the beaten egg, then dredge in the flour mixture, ensuring each slice is evenly coated.
5. Assemble the Gratin: Arrange a single layer of the coated courgette slices over the bottom of the greased roasting dish. Add a layer of mozzarella slices on top of the courgettes, followed by a layer of the tomato sauce. Repeat these layers once more, finishing with cheese on top.
6. Add Topping and Bake: In a small bowl, toss the grated parmesan with the breadcrumbs. Sprinkle this mixture evenly over the top layer of the gratin. Drizzle a little olive oil over all the layers and topping for extra richness and crispiness. Place the dish in the preheated oven and bake for 40-45 minutes until the top is golden brown and bubbling.
7. Serve: Once baked, serve the gratin warm with a herby red onion salad and fresh bread to mop up the delicious juices, if desired. This dish can also be chilled and frozen for up to two months for convenient future meals.

Notes

• The courgettes pressed with salt help reduce excess moisture, preventing the gratin from becoming soggy.
• Using polenta or semolina flour adds a slight crunch and texture contrast to the soft courgette.
• Fresh basil is optional but adds a beautiful aromatic note that complements the tomato sauce.
• Leftover gratin can be layered with lasagne sheets, canned tomatoes, and mozzarella to create a quick veggie lasagne. Bake at 200°C (fan 180°C, gas 6) for 30 minutes until golden and bubbling.
• This gratin freezes well for up to two months; thaw thoroughly before reheating.

Keywords: baked courgette gratin, tomato gratin, vegetarian gratin, vegetable bake, Italian vegetable dish, mozzarella gratin