Courgettes And Tomatoes Au Gratin Recipes

BAKED COURGETTE & TOMATO GRATIN

Steps:

• Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
• Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
• Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
• Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.

SUMMER COURGETTE & TOMATO GRATIN

Steps:

• Heat oven to 190C/170C fan/gas 5. Cook the potatoes in boiling salted water for 6 mins, then drain well.
• Mix the garlic with the oil and some seasoning. Strip the herb leaves from their stalks, then add to the oil. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish. Layer half the potatoes, tomatoes and courgettes in the dish, drizzling with garlic and herb oil as you go. Mix the two cheeses and sprinkle half over the veg.
• Repeat the layers of veg and oil, drizzle over the remaining oil, then sprinkle with the rest of the cheese. Bake for 40-45 mins until the veg is tender and the top golden and crisp.

TOMATO, AUBERGINE AND COURGETTE GRATIN

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.

GRATIN DE COURGETTES AU PARMESAN (ZUCCHINI AND PARMESAN GRATIN)

Steps:

• Heat butter in a large skillet over medium-high heat; saute onion, carrots, and parsley until lightly browned, 3 to 4 minutes. Add zucchini and saute until zucchini is tender, about 15 minutes.
• Preheat oven to 300 degrees F (150 degrees C). Butter a baking dish. Heat a kettle or pot of water to boiling.
• Beat eggs, cream, and Parmesan cheese together in a bowl; stir in zucchini mixture. Transfer mixture to the prepared baking dish.
• Place a clean kitchen towel in the bottom of a roasting pan. Arrange the baking dish on top of the towel and pour boiling water halfway up the sides of the baking dish, creating a water bath.
• Bake in the preheated oven until bubbling and set, about 45 minutes.

CHEESY COURGETTE GRATIN | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Pre-heat the oven to 200ºC.
• Spray a frying pan with low calorie cooking spray and cook the onions and garlic until soft. Stir in the balsamic vinegar, and then pour into the bottom of an oven dish and spread out into an even layer.
• Arrange the sliced courgette, potato and tomato in an alternating pattern on top of the onion layer, overlapping the slices slightly. Season with salt and pepper.
• Mix the cream cheese and thyme into the stock and pour over the courgette, potato and tomato layer. It won't look like much but once the vegetables start cooking they will add to the liquid.
• Pop the oven dish in the oven for 35 minutes.
• Remove the dish from the oven, the vegetables should be soft and just starting to turn golden. Mix the Cheddar and Parmesan together and sprinkle over the courgette, tomato and potato.
• Put back in the oven for a further 20 minutes until the cheese is golden and bubbly and the vegetables cooked through.

COURGETTES AND TOMATOES AU GRATIN

Steps:

• If you have the time, salt, drain and dry the sliced courgettes: layer them in a colander, sprinkling each layer with salt, and place a suitably sized plate on top. Weigh this down with a heavy object (like scale weights) and after 30 minutes quite a bit of water will have been drawn out. Dry them really thoroughly in a clean cloth and then they're ready to cook. Heat the oil in a frying pan large enough to hold the courgettes in one layer (otherwise do them in two batches), add the crushed garlic and sauté the courgette slices to a nice golden colour on each side. Next arrange layers of courgettes, cheese slices and sliced tomatoes in a heatproof gratin dish so that they overlap each other slightly like slates on a roof. You can watch how to skin tomatoes in our Cookery School Video. Finally sprinkle on the grated Parmesan, basil and salt and freshly milled pepper. Then bake on a high shelf in the oven for 30 minutes. Serve this with lots of crusty bread and a green salad with a sharp lemony dressing.

COURGETTE GRATIN

Steps:

• Preheat the oven to 200C/Fan 180C/Gas 6
• Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper.
• Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes.
• Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes - it will not be enough to completely cover the courgettes, but this is fine - it will bubble up when cooking.
• Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling.