Courgette, Tarragon, Tomato and Reduced Fat Cheese Gratin
By British Cheese Board
Published on 04 November 2022
This is a great vegetarian dish and can be put together several hours in advance, or served as a vegetable accompaniment.Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 1 tsp of tarragon, leaves stripped and roughly chopped
- 2 garlic cloves, peeled and chopped
- 3 courgettes, about 450g, cut into 5mm slices
- 300 g of ripe plum tomatoes, cut into 5mm slices
- 50 g of breadcrumbs
- 2 tbsp of olive oil
- 2 onions, peeled, quartered and thinly sliced
- 110 g of reduced fat cheddar, finely grated
- 50 g of olives, pitted
- 1 pinch of ground black pepper
Method
Step 1
Preheat the oven to 200C/400F/Gas 6. Warm 1 tbsp of olive oil in a large frying pan and add th eonion and garlic and 2 tbsp of water, and cook, stirring for 5 minutes or until softened.Step 2
Remove the onions to an ovenproof dish or gratin dish and spread them evenly over the base. Season with pepper.Step 3
Warm the remaining oil in the same pan, raise the heat to medium high and add the courgette. Cook, stirring occasionally, until they start to colour (around 5 minutes). Tip the cooked courgettes out of the pan so they cover the onions and garlic in the dish.Step 4
Scatter the courgettes with the olives and tarragon leaves then tick in the tomato slices randomly between the courgettes. Mix together the breadcrumbs and grated reduced fat hard cheese and sprinkle over the vegetables.Step 5
Cover with foil and bake for 20 minutes. Remove the foil and continue to bake for another 10 minutes to brown the top. Serve immediately.