Courgette, tomato and ricotta gratin with black olives
A courgette and tomato gratin on a ricotta and egg mixture, with black olives.
Active time30 min
Cooking40 min
Total1 h 15 minResting : 5 min
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Ingredients
- 15 g basil
- 500 g courgettes
- 300 g tomatoes
- 2 eggs
- 250 g ricotta
- 25 ml olive oil
- 80 g pitted black olives
Preparation
Preheat the oven to 190 degrees Celsius. Wash the courgettes and tomatoes. Cut the courgettes into rounds 2 millimetres thick and the tomatoes into thin rounds. Wash and finely slice the basil.
15 g basil500 g courgettes300 g tomatoes- oven
- knife
- chopping board
Beat the ricotta with the eggs until evenly combined. Grease a dish with 5 ml of oil, then spread the mixture over the base. Prepare 80 g pitted black olives. Drain and slice the olives. Add everything to the dish.
2 eggs250 g ricotta25 ml olive oil80 g pitted black olives- mixing bowl
- whisk
- dish
- knife
- chopping board
Arrange alternating slices of courgette and tomato over the ricotta. Drizzle with the remaining 20 ml of oil. Bake for 35 to 40 minutes at 190 degrees Celsius, until the vegetables are tender and the centre is set. Leave to rest for 5 minutes and add the basil.
- oven
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration