Cheesy Courgette Gratin
This comforting gratin layers thinly sliced courgette, potato and tomato with a flavourful onion base. A creamy stock mixture is poured over before baking, and the dish is finished with a golden topping of mixed cheeses. It's a simple, satisfying meal ideal for a cosy dinner, ready in just over an hour. The recipe is designed to be slimming and Weight Watchers friendly.
Ingredients
- 1 courgette (sliced thinly)
- 1 onion (sliced thinly)
- 1 garlic clove (crushed)
- 1 potato (with peel left on) (sliced thinly)
- 2 tomatoes (sliced thinly)
- 1 tsp balsamic vinegar
- 1 vegetable stock cube (made up with 25ml boiling water)
- 1 tbsp low fat cream cheese
- a few sprigs of fresh thyme (leaves removed)
- 30 g low fat Cheddar cheese (grated)
- 15 g Parmesan cheese (grated)
- salt and pepper, to taste
- low calorie cooking spray
Method
- Heat your oven to 200ºC.
- Use low calorie spray in a frying pan to soften the onion and garlic. Add the balsamic vinegar, stir, then transfer this mixture to an oven dish, spreading it evenly.
- Layer the sliced courgette, potato and tomato in an alternating, overlapping fashion over the onion base. Add salt and pepper for seasoning.
- Combine the cream cheese and thyme with the prepared stock, then pour this over the layered vegetables. The liquid will increase as the vegetables cook.
- Place the dish in the preheated oven for 35 minutes.
- Take the dish out. the vegetables should be tender and beginning to colour. Mix the grated Cheddar and Parmesan together and scatter this cheese blend over the top.
- Return the gratin to the oven for another 20 minutes until the cheese is golden, bubbly and the vegetables are fully cooked.
Nutrition (per serving)
Sodium260 mg
Recipe details
CategoryMain course
AuthorPinch of Nom
