Courgette, tomato and Parmesan gratin

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(4 votes)

A great seasonal side dish or vegetarian main, this easy recipe combines fresh courgettes, tomatoes, onions and garlic in a bake flavoured with grated Parmesan and fresh oregano.

Per serving: 95kcals, 5.3g fat (2.5g saturated), 7.4g carbs, 3.9g sugars, 6.4g protein, 2.1g fibre, 0.149g sodium

15 minutes
35 minutes
Difficulty: Easy
Serves: Serves 4
½ tbsp olive oil, plus extra for drizzling
½ a red onion, chopped
½ tsp dried oregano
Salt and black pepper
1 garlic clove, crushed
3 tomatoes, thinly sliced
1 courgette, thinly sliced
60g Parmesan, grated


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the oil in a large frying pan over a medium heat and cook the onions for 7-9 minutes until soft and translucent. Season with oregano, salt and pepper.
  2. Add the garlic and cook for one minute.
  3. Transfer one-third of the mixture to the bottom of a 23cm tart dish, or a shallow baking dish.
  4. Alternate layering the tomatoes and courgette to make one full, even layer.
  5. Top with half of the remaining onion mixture. Repeat the tomato and courgette layer, then finish with the rest of the onions.
  6. Sprinkle over the Parmesan and drizzle with oil. Bake for 30-35 minutes until golden brown.