Zucchini, Tomato and Gruyère Gratin

Zucchini, also know as courgette, is a small summer squash and the flowers that grow from the zucchini are also edible. Like zucchini, these flowers can be stuffed, deep fried, sautéed or baked. Zucchini is an excellent source of manganese and vitamin C and a very good source of magnesium, vitamin A, fiber, potassium, folate, copper, riboflavin, and phosphorus. For more recipes on this humble vegetable, click here.

Serves 2
recipe from BBC Olive magazine

100g Gruyère, grated
3 tomatoes, sliced
2 zucchini, sliced

Tomato Sauce
1 clove of garlic, sliced
2 tablespoons olive oil
400g tin of chopped tomatoes
handful of basil leaves, roughly torn

To make the tomato sauce, heat olive oil over medium heat and add garlic. Cook until fragrant (1 minute) then add the tomatoes. Simmer until thickened, remove from heat and add basil.

Heat the oven to 200c (fan) or 180c (gas). Divide the sauce between two shallow gratin dishes. Arrange overlapping rows of tomato and zucchini sprinkling some Gruyère between them. Drizzle with oil, season and bake covered with foil for 20 minutes. Remove the foil and bake for 15-20 minutes. Serve with crusty bread.

The Culinary Chase’s Note: Very easy to prepare and fresh flavors are what’s awaiting you when you try this dish! Enjoy!