Courgette Cheese Gratin with Skin-On Baked Potato Wedges

Nutrition per serving

Calories537 kcal
Protein21.9 g
Carbs61.9 g
Fats24.7 g
Saturated Fat11.8 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.6 g
Sugars13.7 g
Fiber11.2 g
Sodium382 mg


Courgette (Zucchini)
Potato, flesh and skin
Dried Oregano
Cheddar Cheese
Leaves, Mint Fresh
Red Onion
Red Pepper Flakes (Chili Flakes)
Olive Oil
Gluten Free Flour
  1. Preheat oven to 230 C (446 F)
  2. Coarsely grate the courgette into a colander and sprinkle over a large pinch of salt. Set aside in the sink for about 10 minutes to drain away excess liquid. Place in a tea towel and squeeze away as much liquid as possible.
  3. Slice potatoes into wedges.
  4. Roughly chop mint.
  5. Grate the cheese.
  6. Zest/juice lemon.
  7. Peel/dice onion into ½ cm pieces.
  8. Peel/finely chop the garlic.
  Cooking instructions
  1. In a mixing bowl, add the potato wedges with ½ a tbsp of olive oil and mix. Sprinkle over the oregano, a pinch of salt and mix to coat. Place the wedges onto a baking tray and roast in the oven for about 20 minutes until tender, golden and crisp around the edges.
  2. Meanwhile, to prepare the gratin, in a mixing bowl, add ¾ of the grated cheese, courgette, chopped garlic, onion and mint, lemon zest/lemon juice, chili flakes and a large pinch of black pepper. Sprinkle the flour over the top and mix well to combine the ingredients. Tip into a small ovenproof dish and sprinkle over the remaining cheese. Place in the oven next to the potatoes and cook for about 10-15 minutes until set. Remove and rest for a few minutes before serving.
  3. Serve the grain with the wedges on the side.