Courgette, Tarragon, Tomato and Reduced Fat Cheese Gratin

Brought to you by:

British Cheese Board

4 serving

4.0 1 ratings Review this recipe

Prep time: 10 mins

Cook time: 40 mins

Serves: 4

This is a great vegetarian dish and can be put together several hours in advance, or served as a vegetable accompaniment.

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Ingredients Method

Ingredients

2 tbsp olive oil
2 onions , peeled, quartered and thinly sliced
2 garlic cloves , peeled and chopped
3 courgettes, about 450g, cut into 5mm slices
1 pinch ground black pepper
300g ripe plum tomatoes , cut into 5mm slices
50g olives , pitted
1 tsp tarragon, leaves stripped and roughly chopped
50g breadcrumbs
110g reduced fat cheddar, finely grated

Recipe tips / Prepare ahead

This gratin dish can be made up to the end of step 4 several hours ahead of cooking.

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.