Courgette & Melting Mozzarella Gratin
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Total: 50 mins
An edible Italian tricolore flag in the form of a lusciously layered, crispily crusted gratin. When tender green courgettes, rich red tomatoes and creamy white mozzarella get together under the grill, they make for a bellissimo dinner.
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483 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 2 garlic cloves
  • 1 tsp dried oregano
  • 400g chopped tomatoes
  • 2 tbsp balsamic vinegar
  • 3 courgettes
  • 50g breadcrumbs
  • 125g mozzarella
  • A handful of mint, leaves only
  • 50g rocket
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Medium pan with lid
  • Baking tray (optional)
  • Frying or griddle pan
  • Ovenproof dish
Step by step this way
  • 1.

    Preheat your oven to 180°C/Fan 160°C/ Gas 4. Peel and finely chop the red onion. Peel and grate the garlic cloves.

  • 2.

    Warm a medium pan on a medium heat for a few mins. When warm, drizzle in 1 tbsp olive oil and add the onion. Season with salt and pepper. Gently cook for 5 mins till glossy. Stir in the garlic and 1 tsp dried oregano and cook for 1 min more. Pour in the tin of chopped tomatoes and add 1 tbsp balsamic vinegar (keep the rest for later). Pop a lid on the pan (or use a baking tray if you don’t have a lid) and simmer for 15 mins, stirring now and then.

  • 3.

    While the tomato sauce is cooking, slice the courgettes lengthways into thin strips. You should get 6-8 slices per courgette.

  • 4.

    Heat a dry frying or griddle pan till smoking hot. Lay some courgette slices in the pan (no need for oil). Cook for 2 mins on each side. They should be slightly charred and softened. Lift out onto a plate. Repeat with the remaining courgettes.

  • 5.

    Tear the mozzarella ball into small pieces. Pick the mint leaves and finely shred them.

  • 6.

    Taste and season the tomato sauce. Spoon a quarter of the sauce into a medium-sized ovenproof dish. Lay some courgette slices on top to cover the sauce. Scatter a quarter of the mozzarella over the courgette. Sprinkle over some mint leaves.

  • 7.

    Keep repeating the layers, finishing with a scattering of mozzarella (keep a pinch of mint back for garnishing). Scatter over the breadcrumbs and finish with a good crack of black pepper. Slide into the oven for 30 mins till the top is golden and the mozzarella has melted.

  • 8.

    While the courgette gratin cooks, whisk 1 tbsp balsamic vinegar with ½ tbsp olive oil and some salt and pepper.

  • 9.

    Remove the gratin from the oven. Leave to rest for a couple of mins. Meanwhile, toss the rocket with the balsamic dressing. Scatter the remaining mint over the gratin and serve it with the rocket salad.

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