Penny Rushton's Health Tips & Recipes

COURGETTES AND VINE CHERRY TOMATOES AU GRATIN

Main dish

Courgettes, tomatoes and fresh herbs feature prominently in Mediterranean cuisine bringing life and colour to such dishes as ratatouille.

Here they are used in a simple yet satisfying dish, easy to prepare and low in calories.

Courgettes:

Very low in calories
Useful amounts of potassium, folic acid, vitamin C
Contain betacarotene
Cooling, soothing, anti-inflammatory, anti-spasmodic effect on digestion
Calms indigestion, ulcers, gastritis, colitis and alleviates soreness

Serves 4

4 small courgettes, thinly sliced
400g / 14 oz cherry tomatoes, halved
4 tsp finely chopped fresh thyme leaves
4 garlic cloves, finely chopped
4 tsp rapeseed oil
6 large eggs, lightly beaten
250g / 9 oz tub fat free quark/ sieved cottage cheese
2 oz mature goat’s cheese (Cheddar type) crumbled

1. Preheat oven to 200C, Gas 6.
2. Lightly oil a large open ovenproof dish and place courgettes, tomatoes, thyme and garlic over base.
3. Add a little oil and mix thoroughly.
4. Roast for 15 – 20 minutes.
5. Mix eggs with quark and a little black pepper and pour over hot vegetables.
6. Sprinkle over the crumbled cheese and cook for a further 30 minutes, or until golden and lightly set.
7. Serve with a green salad, dressed with a few drops of balsamic vinegar and some torn basil leaves.