Courgette and Parmesan gratin
Skill level: Easy peasy
Costs: Cheap as chips
Every parent knows the trials of getting little ones to eat their vegetables. But one sure fire way to help is knowing how to cook each vegetable in a multitude of ways. So if they sniff their nose up at boiled greens, this tasty recipe might just do the trick. Layers of sweet caramelised onions and soft, stock-soaked courgettes baked in the oven topped with gooey, melted cheese. What’s not to love?! A great side dish to serve with roast chicken, white fish or even on top of spaghetti
- 1 large onion, thinly sliced into half moons
- 2tbsp olive oil
- 2 garlic cloves, crushed
- 4 courgettes, sliced on a diagonal
- 100g Parmesan, grated
- 250ml veg stock
If you’re not a fan of the tangy taste of Parmesan, then try any melting cheese, such as Gruyere, Cheddar or swiss
- Preheat oven to 200°C/400°F/Gas Mark 6. Fry the onion and garlic in 1tbsp of the olive oil in a frying pan on a low heat for 15mins until golden and caramelised. Set aside.
- Layer the courgette slices in a single layer of a buttered oven proof dish. Top with a layer of the cooked onions. Repeat layers, finishing with courgettes.
- Pour the stock over the vegetables and top with ¾ of the parmesan. Bake in oven for 20mins until golden and bubbling. Before serving, sprinkle the remaining grated parmesan over the top.