Michel Roux Courgette And Tomato Gratin Recipes

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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

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h10m

Yield Serves 2-4

Number Of Ingredients 11



Baked courgette & tomato gratin image

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 427 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

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

SUMMER COURGETTE & TOMATO GRATIN

Rustle up a version of dauphinoise with seasonal vegetables baked with Gruyère and Parmesan cheese

Provided by Mary Cadogan

Categories     Dinner, Side dish

Time 1h10m

Number Of Ingredients 8



Summer courgette & tomato gratin image

Steps:

  • Heat oven to 190C/170C fan/gas 5. Cook the potatoes in boiling salted water for 6 mins, then drain well.
  • Mix the garlic with the oil and some seasoning. Strip the herb leaves from their stalks, then add to the oil. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish. Layer half the potatoes, tomatoes and courgettes in the dish, drizzling with garlic and herb oil as you go. Mix the two cheeses and sprinkle half over the veg.
  • Repeat the layers of veg and oil, drizzle over the remaining oil, then sprinkle with the rest of the cheese. Bake for 40-45 mins until the veg is tender and the top golden and crisp.

Nutrition Facts : Calories 362 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium

500g new potato , unpeeled and thickly sliced
2 garlic cloves , thinly sliced
5 tbsp olive oil
few oregano (or marjoram) and thyme sprigs
500g tomato (a mix of sizes and colours if possible), sliced or halved depending on size
500g courgette , sliced on the diagonal
75g gruyère (or vegetarian alternative), coarsely grated
25g parmesan (or vegetarian alternative), finely grated

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