Baked Courgette and Tomato Gratin

A simple summer traybake for using up a glut of courgettes and making the most of sweet, ripe tomatoes.

There comes a point in the growing year when the courgettes seem to appear almost overnight. One minute there is a promising flower, the next there is a full-sized courgette hiding under a leaf, ready for the kitchen. This week’s recipe is a relaxed, comforting baked courgette and tomato gratin: the kind of dish that turns a handful of garden produce into something warm, colourful and very satisfying.

Courgettes are at their best through the summer months, and tomatoes bring sweetness and acidity that balance them beautifully. Baked together with garlic, herbs, cheese and a crisp topping, they make an easy lunch, a side dish for a barbecue, or a light supper with salad and crusty bread.

Ingredients

Serves: 2 as a main or 4 as a side
Prep time: 15 minutes
Cook time: 35–40 minutes

  • 2 medium courgettes, sliced into rounds or long strips
  • 4–5 ripe tomatoes, sliced, or a generous handful of cherry tomatoes, halved
  • 1 small onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 tsp dried oregano or a few sprigs of fresh thyme
  • A handful of fresh basil or parsley, chopped
  • 75g grated cheddar, mozzarella, or another cheese you have to hand
  • 40g breadcrumbs
  • Salt and freshly ground black pepper

Method

  1. Preheat the oven to 200°C, 180°C fan, gas mark 6.
  2. Lightly oil a baking dish. Add the sliced onion and garlic to the base, then layer over the courgettes and tomatoes, overlapping them slightly.
  3. Season each layer with a little salt, pepper and oregano or thyme. Drizzle with olive oil.
  4. Cover the dish loosely with foil and bake for 20 minutes, until the vegetables begin to soften.
  5. Remove the foil. Scatter over the cheese, breadcrumbs and chopped herbs.
  6. Return to the oven for 15–20 minutes, until the top is golden and the tomatoes are bubbling around the edges.
  7. Leave to stand for 5 minutes before serving so the juices settle slightly.

Serving Ideas

Serve the gratin warm with a crisp green salad, new potatoes, or a chunk of good bread to mop up the juices. It also works well alongside grilled chicken, fish, sausages, or veggie burgers. Any leftovers can be tucked into a wrap, spooned over pasta, or used as a topping for toast the next day.

Grow-Your-Own Tip

Pick courgettes while they are still young and tender, ideally before they swell into marrows. Regular picking encourages the plant to keep producing. If you have more than you can use, grate courgettes and freeze them in portions for soups, fritters and cakes later in the year.

Why This Recipe Works

This is a forgiving recipe, which is exactly what you want when the harvest basket is filling up fast. Courgettes provide bulk and softness, tomatoes bring brightness, and the breadcrumb topping adds just enough crunch. It is inexpensive, seasonal and easy to adapt, making it a strong contender for a regular summer supper.

Variation: Add sliced peppers, aubergine, or a few olives before baking. For a richer version, dot the layers with mozzarella or crumble over feta just before the final bake.

The post Baked Courgette and Tomato Gratin appeared first on The Veg Grower Podcast.



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