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A Provencale gratin


  • Preheat oven to 220°C fan forced (240°C normal).
  • Heat a little oil in a pan and gently saute the onions and garlic until tender. Then place in the base of a gratin dish (or casserole). 
  • Add a little fresh oil to the pan, if needed, and gently saute the zucchini until lightly coloured. Then spread over the onions. 
  • Place the crumbled goat's cheese on top, season generously and spoon dollops of pesto over. Then arrange the sliced tomato on top and lightly press down. Season, top with grated tasty cheese, drizzle with a little fresh oil and top with parmesan. Cook in the oven for about 20 mins.
  • Serve as an accompaniment to a simple meat or fish dish, or as a light meatl with a green salad on the side.


  • olive oil
  • 2 large onions, sliced
  • 2 garlic cloves, crushed
  • 2-3 zucchini, sliced into rounds
  • about 1-2 soft goat's cheese rounds
  • pesto
  • sea salt & freshly ground pepper
  • 4-6 ripe red tomatoes, cored & sliced
  • grated tasty cheese
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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