Summer courgette & tomato gratin

Health score
42%
Summer courgette & tomato gratin
70 min.
4
761kcal

Suggestions


Celebrate the vibrant flavors of summer with our delightful Summer Courgette & Tomato Gratin! This dish is a symphony of fresh vegetables, featuring tender courgettes and juicy tomatoes that shine brightly with every bite. Perfect for a family gathering or a picnic in the park, this gratin is not just a side dish but a culinary experience that elevates any meal.

Imagine the aroma of garlic mingling with fragrant herbs like oregano and thyme as it wafts from your kitchen. Layered with hearty slices of new potatoes, this gratin becomes a comforting yet sophisticated option. The creamy goodness of Gruyère and the subtle sharpness of Parmesan create a golden, crispy topping that is simply irresistible.

Ready in just 70 minutes, this gratin is as easy to prepare as it is delicious. By combining seasonal produce with a rich, cheesy finish, you’ll not only impress your guests but also indulge in the health benefits of these nutritious ingredients. Whether served alongside grilled meats or enjoyed as a vegetarian main, this Summer Courgette & Tomato Gratin is the perfect celebration of taste and texture. Dive into summer flavors today and let your taste buds rejoice!

Ingredients

  • 500 baby potatoes unpeeled sliced
  •  garlic clove thinly sliced
  • tbsp olive oil 
  • servings thyme sprigs (or marjoram)
  • 500 burrito sized tortillas halved sliced (a mix of sizes and colours if possible)
  • 500 zucchini sliced
  • 75 gruyere cheese grated (or vegetarian alternative)
  • 25 parmesan finely grated (or vegetarian alternative)

Equipment

  • oven

Directions

  1. Heat oven to 190C/170C fan/gas
  2. Cook the potatoes in boiling salted water for 6 mins, then drain well.
  3. Mix the garlic with the oil and some seasoning. Strip the herb leaves from their stalks, then add to the oil.
  4. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish.
  5. Layer half the potatoes, tomatoes and courgettes in the dish, drizzling with garlic and herb oil as you go.
  6. Mix the two cheeses and sprinkle half over the veg.
  7. Repeat the layers of veg and oil, drizzle over the remaining oil, then sprinkle with the rest of the cheese.
  8. Bake for 40-45 mins until the veg is tender and the top golden and crisp.

Nutrition Facts

Calories761kcal
Protein11.66%
Fat41.97%
Carbs46.37%

Properties

Glycemic Index
58.69
Glycemic Load
36.19
Inflammation Score
-10
Nutrition Score
30.52347846394%

Flavonoids

Apigenin
0.07mg
Luteolin
1.04mg
Kaempferol
1mg
Myricetin
0.02mg
Quercetin
1.73mg

Nutrients percent of daily need

Calories:761.15kcal
38.06%
Fat:35.72g
54.95%
Saturated Fat:10.78g
67.4%
Carbohydrates:88.79g
29.6%
Net Carbohydrates:80.07g
29.12%
Sugar:8.87g
9.86%
Cholesterol:24.88mg
8.29%
Sodium:1172.31mg
50.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.33g
44.66%
Vitamin C:51.07mg
61.9%
Manganese:1.1mg
54.91%
Phosphorus:537.74mg
53.77%
Vitamin B1:0.8mg
53.52%
Calcium:492.88mg
49.29%
Selenium:32.84µg
46.91%
Folate:170.87µg
42.72%
Vitamin B3:7.49mg
37.47%
Iron:6.57mg
36.52%
Vitamin B2:0.6mg
35.02%
Fiber:8.72g
34.89%
Vitamin B6:0.69mg
34.68%
Potassium:1049.58mg
29.99%
Vitamin K:27.92µg
26.59%
Magnesium:92.22mg
23.06%
Vitamin E:2.75mg
18.33%
Copper:0.36mg
17.81%
Zinc:2.39mg
15.91%
Vitamin A:586.09IU
11.72%
Vitamin B5:0.98mg
9.82%
Vitamin B12:0.38µg
6.25%