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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Make the tomato sauce by cooking the garlic in olive oil, then adding the tinned tomatoes and basil leaves. Simmer until thickened.
2. Divide the sauce between two shallow gratin dishes. Arrange overlapping rows of tomato and courgette sprinkling some gruyère between them. Drizzle with oil, season and bake covered with foil for 20 minutes. Remove the foil and bake for 15-20 minutes. Serve with crusty bread.

Per serving

467 kcalories, protein 18.4g, carbohydrate 9.3g, fat 39.8 g, saturated fat 13.8g, fibre 2.5g, salt 0.97 g

Latest comments and suggestions

• Ali

  17 May 2008

  Ali rated and commented on this recipe

  

  Delicious! Served it as an accompaniment to sausages.

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• Loveheart

  25 May 2008

  Loveheart rated and commented on this recipe

  

  lovely I never know what to do with courgettes this was a great success...... eating the leftovers for my lunch with crusty bread..

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• billy ray valentine

  01 June 2008

  billy ray valentine commented on this recipe

  I added dill and parsley which really gave the source a great flavour. After this maybe becoming a veggie aint so bad :-)

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• Colette

  20 June 2008

  Colette rated and commented on this recipe

  

  Used this as a side for chicken wrapped in Prosciutto with baby roast potatoes - went down a storm

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• jvcg

  25 June 2008

  jvcg commented on this recipe

  This is a top veggie recipe and a great way to use up a glut of courgettes. I used a mix of cheddar and parmesan instead of gruyere (although I was slightly more generous than the recipe) and it still works brilliantly. It's much more filling than it sounds, making a perfect central dish served with a green salad.

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• jvcg

  25 June 2008

  jvcg rated and commented on this recipe

  

  This is a top veggie recipe and a great way to use up a glut of courgettes. I used a mix of cheddar and parmesan instead of gruyere (although I was slightly more generous than the recipe) and it still works brilliantly. It's much more filling than it sounds, making a perfect central dish served with a green salad.

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• sally

  17 July 2008

  sally rated and commented on this recipe

  

  I found this really bland and a bit watery, it would be better I think if the courgettes and tomatoes were oven roasted first and then layered and baked, it has potential though.

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• Lily

  31 July 2008

  Lily rated and commented on this recipe

  

  I liked the flavours in this dish but I made it in a dish that was too big so there wasn't much overlapping of the sliced vegetables. I think it would have worked better in a smaller dish as suggested in the recipe.

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• flossyfidget

  23 August 2008

  flossyfidget rated this recipe

  

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• flossyfidget

  23 August 2008

  flossyfidget commented on this recipe

  It was the most delicious dish I have had in ages...didn't need to change it at all

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• Treen

  04 September 2008

  Treen commented on this recipe

  Really tasty and even better next day reheated!

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Ingredients

• 3 tomatoes , sliced
• 2 courgettes , sliced
• 100g gruyère , grated

TOMATO SAUCE

• 1 garlic clove , sliced
• 2 tbsp olive oil
• 400g tin plum tomatoes
• a handful basil leaves

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Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 1 hour

Ingredients

• 3 tomatoes , sliced
• 2 courgettes , sliced
• 100g gruyère , grated

TOMATO SAUCE

• 1 garlic clove , sliced
• 2 tbsp olive oil
• 400g tin plum tomatoes
• a handful basil leaves

Per serving

467 kcalories, protein 18.4g, carbohydrate 9.3g, fat 39.8 g, saturated fat 13.8g, fibre 2.5g, salt 0.97 g

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