Cheesy Courgette Gratin
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Prep Time
10 MINS
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Cook Time
1 HR
- KCals 279
- Carbs 32G
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
Instructions
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Pre-heat the oven to 200ºC.
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Spray a frying pan with low calorie cooking spray and cook the onions and garlic until soft. Stir in the balsamic vinegar, and then pour into the bottom of an oven dish and spread out into an even layer.
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Arrange the sliced courgette, potato and tomato in an alternating pattern on top of the onion layer, overlapping the slices slightly. Season with salt and pepper.
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Mix the cream cheese and thyme into the stock and pour over the courgette, potato and tomato layer. It won't look like much but once the vegetables start cooking they will add to the liquid.
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Pop the oven dish in the oven for 35 minutes.
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Remove the dish from the oven, the vegetables should be soft and just starting to turn golden. Mix the Cheddar and Parmesan together and sprinkle over the courgette, tomato and potato.
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Put back in the oven for a further 20 minutes until the cheese is golden and bubbly and the vegetables cooked through.