Courgette, tomato and mozzarella gratin recipe

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2 - 4






15 min


30 min

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


  • 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.

  • 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.

  • 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.

  • Sprinkle the Cheddar cheese on top of the courgette and tomato slices and add the Mozzarella. Drizzle over the remaining olive oil.

  • Return the dish to the oven and cook for a further 10 minutes. Scatter over the basil leaves and serve immediately.

Top tip for making Courgette, tomato and mozzarella gratin

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.

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