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Tomato & courgette gratin with Lancashire cheese
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2 x Waitrose Italian Style Ciabatta Rolls, roughly torn
4 fresh rosemary sprigs, chopped
2 cloves garlic
1 tbsp olive oil
3 tbsp essential Waitrose Grated Parmigiano Reggiano
300g Waitrose Red Choice Tomatoes, sliced
4 Waitrose Jack Hawkins Tomatoes, sliced
2 large essential Waitrose Courgettes, sliced into ribbons with a vegetable peeler (using a vegetable peeler,ideally Y-shaped)
250g Waitrose Creamy Lancashire Cheese, grated
1. Preheat the oven to 200°C, gas mark 6. Place the bread, chopped rosemary and garlic cloves in a food processor and whizz until finely crumbed. Stir in the olive oil and Parmigiano Reggiano and mix briefly until well blended.
2. Layer the tomatoes, courgettes, cheese and breadcrumbs into a large ovenproof baking dish so you have three layers of each, finishing with the cheese and a sprinkling of breadcrumbs.
3. Sit the dish on a baking tray and cook for 40–45 minutes (cover with foil halfway through if it gets too dark) until the vegetables are tender and the top is crunchy and golden brown. Serve warm.
Typical values per serving:
This recipe was first published in June 2012.