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
Ingreadient :
- 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
Direction :
- 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
