Courgette, tomato and mozzarella gratin

(13 ratings)
Courgette, tomato and mozzarella gratin
Courgette, tomato and mozzarella gratin
  • Serves: 2-4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This is a very simple gratin dish. Serve it hot with fish, meats and poultry or on its own as a delicious, light lunch dish. Courgettes, tomatoes, Cheddar and mozzarella complement one another perfectly. Serve with garlic bread or crusty bread to mop up the juices. A good vegetarian dish too. This dish could also be served as a simple starter


  • 2 large courgettes, sliced
  • Salt
  • 1 tbsp olive oil
  • 4 large tomatoes, sliced
  • 50g mature Cheddar cheese, grated
  • 125g Mozzarella, sliced
  • 2 tsp fresh chopped oregano
  • Salt and freshly ground black pepper
  • Basil leaves to garnish

This dish makes a great vegetable accompaniment to a main meal if you are serving it with a roast meal you may prefer to omit the Cheddar cheese and mozzarella.


  1. Preheat oven to 190⁰C/375⁰F/Fan 170⁰C/Gas Mark 5. Sprinkle the courgettes with salt and leave for 10 minutes. This will draw out some of the moisture. Pat dry with kitchen paper.
  2. Put the courgettes in a bowl and add 1 tablespoon of the oil. Toss the courgettes in the oil so that the slices are evenly coated.
  3. Arrange the courgettes and tomatoes in an ovenproof dish, sprinkling on the oregano, salt and freshly ground black pepper. Place in the oven and cook for 10 15 minutes.
  4. Sprinkle the Cheddar cheese on top of the courgette and tomato slices and add the Mozzarella. Drizzle over the remaining olive oil.
  5. Return the dish to the oven and cook for a further 10 minutes. Scatter over the basil leaves and serve immediately.

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  • 3
(13 ratings)

Your comments

anne keenan

This recipe doesn't work! Unless the courgettes are sliced paper thin, they don't cook. Covering the dish would help but I m so disappointed by the waste of these great ingredients. Poor show.

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