Courgette, tomato and gruyère gratin

  • serves 2
  • Easy

A lovely simple gratin of tomatoes and courgettes, its golden topping coming from sprinkled over gruyère. If you want a bit of crunch, you could add a handful of breadcrumbs to the cheese.



  • clove garlic 1, sliced 
  • olive oil 2 tbsp
  • plum tomatoes 1 × 400g tin 
  • basil leaves  handful 
  • gruyère  100g, grated
  • tomatoes  3, sliced
  • courgettes  2, sliced


  • Step 1

    Make the tomato sauce by cooking the garlic in the olive oil, then adding the drained plum tomatoes and handful of basil leaves and simmering until thickened.

  • Step 2

    Divide the sauce between two shallow gratin dishes. Arrange overlapping rows of tomato and courgette, sprinkling some gruyère between them. Drizzle with oil, season and bake covered with foil for 20 minutes. Remove the foil and bake for 15-20 minutes. Serve with crusty bread.

Nutritional Information

  • Kcals 467
  • Carbs 9.3g
  • Fat 39.8g
  • Salt 0.97g
  • Saturates 13.8g
  • Fibre 2.5g