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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

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Results 21-27

• MacyMoo

  03 August 2009

  MacyMoo rated and commented on this recipe

  

  I made this a couple of days ago, my other half and I really enjoyed it, we are trying all the courgette recipes as we have an allotment, so have plenty left over. I didn't change anything in the recipe and was surprised how tasty it was. We'll definitely do this one again.

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• middle_pin2

  05 August 2009

  middle_pin2 rated and commented on this recipe

  

  Very tasty as a side dish to a main meal.

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• teresa pearson

  17 August 2009

  teresa pearson commented on this recipe

  Ib thought the recipe was really nice and I didnt change anything excetp I cooked double and made several small ones sine i have an abundance of courgettes from the alotment

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• Fran

  22 August 2009

  Fran rated and commented on this recipe

  

  Fantastic dish and very easy to make. I blended the leftovers and used as a sauce for pasta - delicious. I will definately be making this again.

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• Krissy

  01 September 2009

  Krissy rated and commented on this recipe

  

  This was tasty and quick and easy to make. Next time I would serve this with something else though and not have on its own.

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• Michele

  02 September 2009

  Michele rated and commented on this recipe

  

  We loved this. I added thin slices of red onion and mushrooms and topped with parmesan. I added three cloves of garlic and a sprinkling of dried basil to the sauce as well as a handful of fresh. It all depends on personal taste. Another successful hit!

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• loobygraham

  11 September 2009

  loobygraham rated and commented on this recipe

  

  I had to cook this for about 20 minutes longer than the recipe indicated to get the courgettes and tomatoes to a state where they were sufficiently cooked. This isn't my idea of a gratin either, not having a crispy top, but a gloopy cheese one instead. Some breadcrumbs would have helped here to bulk this up a bit and make the texture a bit more interesting. Nevertheless, this was tasty and a good way to use up home grown courgettes and tomatoes.

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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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