Courgette and Parmesan gratin Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

20 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

If you’re not a fan of the tangy taste of Parmesan, then try any melting cheese, such as Gruyere, Cheddar or swiss