Mediterranean Tomato and Courgette Gratin with Cashew Cream Recipe

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Gluten Free Heaven

  • Yield: 2 Servings
  • Preparation Time: 25 Minutes

Ingredients

For the Base
For the Cream
How to Make It
  1. Preheat the oven to 180ºC/ Gas Mark 4, then place the courgette slices on a lined baking tray and season with a pinch of salt. Drizzle with oil and roast for 20-30 minutes until tender and slightly charred. Remove from the oven and set aside.
  2. Meanwhile sauté the red onion on a low heat until softened, then add the garlic and cook for a further 2 minutes. Set aside.
  3. Prepare your topping by using your fingers to break up the Nutri-Brex into small flakes, then combine with the oregano, fennel seeds, lemon zest and seasoning in a small bowl. Set aside.
  4. For the cream sauce, drain and thoroughly rinse the cashew nuts, place them in a blender, with the tomatoes, basil, water, lemon and salt, then blend until smooth and creamy. Season with salt and pepper.
  5. Grease a large baking dish with 1 tsp olive oil. Place a layer of courgette on the base of the dish. Follow with a layer of the onion and garlic, then one layer of tomatoes. Pour on just enough cream sauce to cover the layers. Repeat the layers in the same order and pour more sauce generously on the top.
  6. Sprinkle the herby Nutri-Brex Cereal crumbs evenly on top of the dish and bake in the oven for 15-20 minutes, until darkened on top.
  7. Serve with a salad of greens.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
% Daily Value*
Total Fat
19.8 g
57%
Saturated Fat
3.6 g
18%
Trans Fat
0.0 g
Protein
14.7 g
29%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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