Courgette and Tomato au Gratin

Courgettes and Tomatoes are still in very good supply in my garden, so I decide to re-visit an old favourite for dinner today. This is a very quick and easy vegetarian supper dish for two people, especially good if you grow your own tomatoes and courgettes and have a glut to use up. You could also serve it as a starter for four people.

Ingredients

• 4 medium Courgettes, sliced but not peeled
• 4 large Tomatoes, skinned and sliced
• 2 tbsp. Olive Oil
• 1 large clove Garlic, crushed
• 4 oz Mozzarella Or Cheddar Cheese, cut into slices
• 4 tbsp Parmesan, grated
• 1 tbsp Fresh Basil, torn
• Salt And Freshly Milled Black Pepper

Method

Pre-heat the oven to gas mark 5, 375F (190°C).

If you have the time, salt, drain and dry the sliced courgettes: layer them in a colander, sprinkling each layer with salt, and place a suitably sized plate on top. Weigh this down with a heavy object (like scale weights) and after 30 minutes quite a bit of water will have been drawn out. Dry them really thoroughly in a clean cloth and then they’re ready to cook. Heat the oil in a frying pan large enough to hold the courgettes in one layer (otherwise do them in two batches), add the crushed garlic and sauté the courgette slices to a nice golden colour on each side. Next arrange layers of courgettes, cheese slices and sliced tomatoes in a heatproof gratin dish so that they overlap each other slightly like slates on a roof. Finally sprinkle on the grated Parmesan, basil and salt and freshly milled pepper. Then bake on a high shelf in the oven for 30 minutes.

Could be served with lots of crusty bread and a green salad with a sharp lemony dressing.