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    Creamy Gratin with Courgette and Tomato

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    Creamy Gratin with Courgette and Tomato

    A tasty vegetarian supper for four made from layers of courgettes, tomatoes and goat's cream and cheese. Ready for the oven in 15 minutes.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 6 medium courgettes, sliced lengthways
    • 4 tbsp plain flour
    • 5 tbsp olive oil
    • 220g pot St Helen's Double Goat's Cream
    • 1 pack fresh oregano, chopped
    • ½ x 240g pack English Goat's Milk Cheddar, grated
    • 8 tomatoes, sliced
    • 100g fresh breadcrumbs


    1. Preheat the oven to 200°C, gas mark 6. Toss the courgettes in the flour and season well with salt and freshly ground black pepper. Heat 1 tablespoon of the oil in a large frying pan and cook a single layer of courgettes for 1-2 minutes on each side until lightly browned. Drain on kitchen paper. Repeat with the remaining oil and courgettes.
    2. Combine the double cream, oregano and half the Cheddar in a small bowl. Arrange half the courgettes in the base of a 1.5 litre ovenproof dish, then add half the tomatoes. Pour the cream mixture over the top. Layer the remaining courgettes and tomatoes on top, finishing with a layer of tomatoes.
    3. Mix together the breadcrumbs and the remaining grated cheese and sprinkle evenly over the tomatoes to cover them.
    4. Bake for 30 minutes until the courgettes are tender and the topping is golden. Serve with Waitrose Pain Rustique bread and Waitrose Continental Salad drizzled with a little olive oil.

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    Cook's tips

    To make fresh breadcrumbs, remove the crusts from day-old white or brown bread, place in a food processor or blender and pulse until finely chopped.

    Replace the goat's Cheddar with Parmigiano Reggiano, if you prefer.


    Average user rating

    5 stars