Courgette, Tomato & Spring Onion Gratin


I’ve courgettes coming out of my ears at the moment!!! 

After picking up a latest collection from Jacobs Well Care Centre -I was relieved that it didn’t include banana’s this week – instead, to my delight, it contained lots of courgettes!

It seemed an age since we’d rescued courgettes; so to be able to use them in today’s dinner made me very happy – plus I’d seen a rather good (and easy) recipe in ‘A Girl Called Jack‘.

This dish is a little different, firstly it’s vegan so doesn’t include brie and secondly I had a few left-over spring onions starting to go a little bit slimy in the drawer of my fridge.

It’s a really filling dish, mainly due to the rice to bulk it out – but more because it’s very easy to make especially if you have a big family with lots of mouths to feed.  It’s also cheap to make; making sure you use whatever you have in your fridge or store cupboard – because believe me whatever you slip in will make it just as delicious as if you were following this recipe to the letter!

Plus this recipe gets you using your home grown (or like me you have ‘rescued’ some) herbs


This recipe will feed 4 people comfortably.

What you’ll need:

1 red onion
4 spring onions
150g brown rice (just cos I find it better for you and more nutty, but white rice is fine too)
1 veg stock cube, dissoved in 200ml boiling water
1 x jar of tomato pasta sauce, or 400g tin of chopped tomato’s
a handful of fresh basil
a handful of fresh parsley
1 courgette
a drizzle of oil

What to do:

This is the easy bit!

Peel, dice your onion, and spring onions and place into a pan along with your rice.  Pour your stock in a little at a time on a low-ish heat, stirring most of the time until each part you put in is absorbed.  You may need to add a bit more water if your stock has finished before the rice is cooked, especially if you are using brown rice as that usually takes a bit longer.

Once the rice has just been cooked, add the pasta sauce you have or the chopped tomato’s.  Then add the fresh basil (torn up by hand) and parsley.  Then remove from the heat.

Take your courgette and chop very finely (width-ways).   Spoon the rice, tomato, onion and spring onion mixture into an oven proof dish.  Then place the sliced pieces of courgette around the dish until it covers the mixture.  Then add a drizzle of oil over the top of the courgette pieces to help them cook.

Right – once that has all done place the dish into the oven on about 180 centigrade/350 fahrenheit/gas 4 and leave in there for about 15 minutes until the courgettes are lightly toasted and soft.

Then you are done!

Serve with crusty bread (actually the bread in the photo was rock solid, that was until I learnt to revitalise it) – check out how in my next blog post!

See you soon



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