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Delia Smith's Courgette & Tomato au Gratin

Serves: 2-4 Cook time: 30 mins


4 Medium Courgettes, sliced but not peeled

4 Large Tomatoes, skinned and sliced

2 tbs Rapeseed Oil

1 Large Garlic Clove, crushed

110g Cheddar Cheese, cut into slices

4 Level tbs Parmesan or Old Winchester Cheese

1 Level tbs Basil leaves, torn

Salt & Freshly milled Black Pepper


1/ Pre-heat the oven to gas mark 5, 375°F (190°C).

Using a fan-assisted oven

2/ If you have the time, salt, drain and dry the sliced courgettes: layer them in a colander,

sprinkling each layer with salt, and place a suitably sized plate on top.

3/ Weigh this down with a heavy object (like scale weights) and after 30 minutes quite a bit of water will have been drawn out. Dry them really thoroughly in a clean cloth and then they're ready to cook. Heat the oil in a frying pan large enough to hold the courgettes in one layer (otherwise do them in two batches), add the crushed garlic and sauté the courgette slices to a nice golden colour on each side. Next arrange layers of courgettes, cheese slices and sliced tomatoes in a heatproof gratin dish so that they overlap each other slightly like slates on a roof. You can watch how to skin tomatoes in our Cookery School Video.

4/ Finally sprinkle on the grated Parmesan, basil and salt and freshly milled pepper. Then bake on a high shelf in the oven for 30 minutes. Serve this with lots of crusty bread and a green salad with a sharp lemony dressing.

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