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Courgette gratin

Adapted from

Serves 2 as a main dish (or 1 really hungry person - it is very tasty!)

vegetarian, gluten free


75g rice
3 tablespoons olive oil
3-4 medium courgettes sliced 1/4-inch thick
10 tomatoes, sliced 1/4-inch thick
salt and freshly ground black pepper
1 medium onion,  thinly sliced
3 garlic cloves, chopped
2 large eggs, beaten
1 teaspoon thyme 
100g grated Parmesan


  1. Preheat oven to 450F/230C/gas 8.
  2. Put courgettes & tomatoes on a baking sheet, season and toss in 2 tbsp olive oil. Bake for 15-20mins. Leave the oven on.
  3. If you have a dish that will transfer from hob to oven, use this to gently fry the onions & garlic in 1 tbsp olive oil. Cover the pot & leave them to cook for 10-15 mins on a low heat until they're really soft. Try not to let them burn.
  4. Cook the rice according to your favourite method/packet instructions.
  5. Take the onions off the heat & add the rice, eggs, thyme, & cheese. Stir, then add the tomatoes & courgettes along with any oil in the pan. Mix it all together well.  Season according to taste.
  6.  Bake until set and golden brown, about 20 minutes.
  7. Enjoy as is, or with a crisp green salad.

To add some extra nutrition, I think this dish would be really nice with some beans (like butter or cannelini) mixed through it.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Sliced courgette gratin close up