A baked courgette & tomato gratin is a great meal – it’s extremely quick and easy to prepare and to cook. And it’s filled with delicious fresh flavours and textures like courgette, tomato and mozzarella.  

It’s perfect to serve with a fresh, green salad or if you’ve got a bigger appetite on the day you decide to make this dish, why not have some chicken or fish to go alongside.

Take a look at the ingredients you’ll need and the method you’ll need to follow.

Here’s what you’ll need…

1 ball of mozzarella, sliced
2 medium courgettes, sliced lengthways about ½cm thick
1 tbsp olive oil, plus extra for the dish and for drizzling
1 can chopped tomatoes, blitzed in a food processor
A handful of fresh basil (optional)
¼ cup polenta or semolina flour
1 garlic clove, finely chopped
¼ cup plain flour
1 tbsp parmesan or vegetarian alternative grated
¼ cup breadcrumbs
1 large egg, beaten

Here’s what you’ll need to do…

1.Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top.
2.Put a weight or tin on top to help push out the liquid.
3.Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic.
4.Cook over medium heat, stirring, for 5 mins until thickened.
5.Tear in the basil, if using, and season.
6.Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish.
7.Combine the flours in a bowl.
8.Pour away the water from the courgette.
9.Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish.
10.Top with a few slices of mozzarella, followed by a layer of tomato sauce, and repeat with another layer of courgette, mozzarella and sauce.
11.Toss the cheese and breadcrumbs together, then scatter over the top.
12.Drizzle with a little more olive oil and bake for 40-45 mins until golden and bubbling.
13.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.

(Source: https://www.bbcgoodfood.com/recipes/baked-courgette-tomato-gratin)