Baked courgette & tomato gratin in a casserole dish

Baked courgette & tomato gratin

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(4 ratings)

Prep: 20 mins Cook: 50 mins


Serves 2-4

Make the most of courgette and tomatoes in this gratin, with melted mozzarella, fresh basil and a crunchy breadcrumb topping. It's a great freezing dish 

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving (4)

  • kcal427
  • fat23g
  • saturates10g
  • carbs33g
  • sugars6g
  • fibre3g
  • protein20g
  • salt0.8g


  • 2 medium courgettes, sliced lengthways about ½cm thick



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 tbsp olive oil, plus extra for the dish and for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g can chopped tomatoes, blitzed in a food processor



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 garlic clove, finely chopped
  • handful of fresh basil (optional)



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 50g polenta or semolina flour
  • 50g plain flour
  • 1 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 ball of mozzarella, sliced (225g)
  • 10g parmesan or vegetarian alternative, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50g breadcrumbs


  1. Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.

  2. Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season. 

  3. Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.

  4. Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.

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Comments, questions and tips

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2nd Aug, 2020
I was very pleasantly surprised by how this recipe turned out. I am not a massive fan of courgette but had a glut from the garden and was looking for what to do with them. I expected this gratin to turn out underwhelming and bland, but actually it was delicious! I divided it into 4 separate dishes before cooking so I could freeze each portion separately and for this I think it needs more than one can of chopped tomatoes. I padded it out with cherry tomatoes from the garden, but you could just add an extra can. I also used 3 courgettes to use them up and found that it wasn't excessively courgette-y, you could probably get away with feeding picky eaters in your family with this recipe! It's not really big enough for 4 adults on it's own, you'd need something else on the side (big salad?) to pad it out.
Gill Kellett's picture
Gill Kellett
2nd Jul, 2020
Tasty way to use up my glut of courgettes. Serves 2 as a main dish or 4 as a vegetable side dish. Not sure what the egg & flour do , possibly helped tomatoes to thicken in dish.
5th Aug, 2020
Why are the courgettes coated in egg and flour before baking? I was expecting them to be fried at this point, but they're just layered in. I see one of the comments mentions this.
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