Courgette and Tomato Gratin

This is a delicious way to eat courgettes. Simple stewy flavours.

Serves 4

Oven 200c



  • 1tbsp oil
  • 2 large courgettes, sliced – not too thinly
  • 600g potatoes, thinly sliced and boiled until tender
  • 2 cartons chopped tomatoes
  • 4 garlic cloves, sliced
  • 6 sprigs thyme
  • 2 bay leaves
  • Sprinkling of grated cheese
  • Salad to serve


  1. The sauce can be made in advance. Add the tomatoes, garlic, thyme and bay leaves to a pot simmer gently for 10minutes.
  2. Boil the sliced potato until tender (around 7minutes), drain and set aside.
  3. Slice the courgette, heat the oil in a pan, season and fry gently for ten minutes. Turn half way so as not to burn. (Do it in batches if needs be)
  4. Layer 1/2 of the courgette in an oven proof dish, top with 1/2 tomato sauce, 1/2 potatoes – then repeat until. Sprinkle with cheese and bake in the oven for 40minutes.

    Tip – if you have left over chicken, stir it into the sauce.

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