Photo of Cheesy courgette & tomato tian by WW

Cheesy courgette & tomato tian

2
2
2
SmartPoints® value per serving
Total Time
1 hr 50 min
Prep
20 min
Cook
1 hr 30 min
Serves
8
Difficulty
Easy
With its crunchy breadcrumb and Parmesan topping, this layered tomato and vegetable tian makes the most of tender new-season courgettes

Ingredients

Olive Oil

2 tablespoons

Red onion(s)

1 medium, finely chopped

Coriander, Dried

¾ teaspoons, level

Cherry Tomatoes

400 g, halved

Garlic

3 clove(s), thinly sliced

Lemon(s)

1 zest(s) of 1

Courgette

650 g, green and yellow, cut into 3-4mm slices

Mint, Fresh

2 tablespoons, thinly sliced, plus whole mint leaves for garnish

Parmesan Cheese

35 g, grated

Asda Panko Breadcrumbs

30 g

Calorie controlled cooking spray

4 spray(s)

Instructions

  1. Preheat the oven to 175°C, fan 155°C, gas mark 4. Heat the oil in a large ovenproof frying pan, add the onion and fry over a low-medium heat for 10 minutes, stirring occasionally, until softened and lightly golden. Stir in the ground coriander, tomatoes, garlic and half the lemon zest. Add 2 tbsp water, season well and simmer, stirring occasionally, for 5 minutes, or until the tomatoes begin to soften. Remove from the heat.
  2. Transfer three-quarters of the tomato sauce to a bowl and set aside. Press down the remainder gently over the bottom of the pan. Layer a third of the courgettes on top in overlapping concentric circles. Sprinkle with a third of the mint and season. Repeat the layers twice more, then finish with the tomato mixture. Cover the pan with foil and bake for 45 minutes, or until the courgettes are tender.
  3. Meanwhile, in a bowl, stir together the Parmesan and breadcrumbs with some freshly ground black pepper.
  4. When the courgettes are cooked, take the pan out of the oven and remove the foil. Sprinkle over the cheesy breadcrumbs and mist lightly with cooking spray. Return to the oven and bake, uncovered, for 25 minutes until bubbling and golden brown.
  5. Remove from oven and leave to rest for 10 minutes. Sprinkle over the mint leaves and remaining lemon zest and serve.

Notes

To make this veggie, replace the Parmesan with vegetarian Italian-style cheese

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