Name: Baked courgette & tomato gratin
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 2-4
Ingredients: 2 medium courgettes sliced lengthways about ½cm thick; 1 tbsp olive oil plus extra for the dish and for drizzling; 400g can chopped tomatoes blitzed in a food processor; 1 garlic clove finely chopped; handful of fresh basil (optional); 50g polenta or semolina flour; 50g plain flour; 1 large egg beaten; 1 ball of mozzarella sliced (225g); 10g parmesan or vegetarian alternative, grated; 50g breadcrumbs

Baked courgette & tomato gratin

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

1 hr 10 min total 20 min prep 50 min cook Serves 2-4 427 cal

Instructions

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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.