Courgette, tomato & gruyère gratin

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• 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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• DrMukti

  30 September 2008

  DrMukti commented on this recipe

  I used this as a really basic starting block; I added Leeks and Spinach and used more Garlic and Basil than suggested. It all went in the oven together (minus Spinach, which I added right at the end) and I added Passata, stock and sugar and basically let it all cook down together. Grated Parmesan, black pepper and spinach right at the end meant it turned out beautifully. Worked wonders for using up all my old veg, and I didn't have to wash up a saucepan! PS Partner added extra mature Cheddar on his, for that really gooey cheesey result.

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• gladioli

  30 September 2008

  gladioli rated and commented on this recipe

  

  This was Delicious! I added tomatoe puree to the sauce and 1tsp of sugar, simmered untill nice and thick. I also added slices of mushrooms. Everyone loved it.

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• Agent Orange

  29 January 2009

  Agent Orange rated and commented on this recipe

  

  Have made this twice now. First time with pork chops and second time with pork chops and mashed butternut squash. Its a really easy and very tasty recipie. Used Cheddar and Gouda instead of Gruyere and dried basil (1tsp) instead of fresh as the shop hadnt got either. My boyfirend loved it that much he gave it a 10/10. There will be a bit of oily liquid from the tomatoes and the cheese but if you leave it to rest in the oven for 10-20 mins with the oven turned off it will set a bit (although the juices make an excellent sauce!). Will make it again and again and have just had leftovers for lunch at work today. I highly recomend it!!

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• Cass

  28 February 2009

  Cass rated and commented on this recipe

  

  I just adore this recipe. Have made this a couple of times now and it will definitely become a weekly dish. So easy to do and cheap and very filling. I add layers of mushrooms to it and also use up any cheese I have in the house. First time Red Leicester and then Mature Chedder. I added a onion to the sauce plus some red wine and a few dollops of tomato puree to help thicken it. Served it with Sausages, Couscous and warmed Pitta Bread. Gorgeous.

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• jaspercat

  17 May 2009

  jaspercat rated and commented on this recipe

  

  Very tasty and very easy. Was just looking for a recipe to use up some courgettes and this did the job perfectly. Once we had added bread to mop up the sauce it made a substantial meal. Will definitely try again and experiment with different cheeses.

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• recipes

  26 June 2009

  recipes rated and commented on this recipe

  

  Very nice summer dish, added some red wine & sugar to the sauce. May try char-grilling the courgettes first next time though

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• Katja

  29 June 2009

  Katja rated this recipe

  

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• loopysgrub

  18 July 2009

  loopysgrub rated and commented on this recipe

  

  great recipe very tasty and simple to make, will be making again

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• Lauren Ricci

  29 July 2009

  Lauren Ricci rated and commented on this recipe

  

  Hi, I just have to comment on this dish because i loved it so much! I added finely sliced red onion and a few thinely sliced mushrooms. Also Lidl didn't have gruyere so i just used a bit of mature cheddar and it was so scrummy. Had it with big salad and a few fries, boyfriend loved it too!

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http://www.bbcgoodfood.com/recipes/6341/

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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

Preparation 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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