Courgette & Mozzarella Gratin Recipe | Abel & Cole
Courgette & Mozzarella Gratin
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Prep: 20 mins
Cook: 45 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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472 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 2 garlic cloves
  • 400g chopped tomatoes
  • 3 courgettes
  • 50g breadcrumbs
  • 125g mozzarella
  • 50g rocket
  • A handful of oregano, leaves only
  • 2 tbsp balsamic vinegar
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

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

  • 2.

    Set a frying pan over a medium heat for a few mins. When warm, drizzle in 1 tbsp olive oil and add the onion. Season. Gently cook for 5 mins till softened. Stir in the garlic 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 and simmer for 15 mins, stirring now and then.

  • 3.

    While the tomato sauce is cooking, slice the courgettes into thin strips lengthways. 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. Place on a plate. Repeat with the remaining courgettes.

  • 5.

    Tear the mozzarella ball into small pieces. Pick the oregano leaves off their stalks.

  • 6.

    Taste and season the tomato sauce. Spoon ¼ of the tomato sauce into a small or medium baking dish. Lay some courgette slices on top to cover the sauce. Scatter ¼ of the mozzarella over the courgette. Sprinkle over some oregano leaves.

  • 7.

    Keep repeating the layers, finishing with a scattering of mozzarella (keep any leftover oregano for garnishing later). 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 gratin is cooking, whisk the remaining balsamic with ½ tbsp olive oil and some seasoning.

  • 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 oregano leaves over the gratin and serve it with the rocket salad.

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