A great way to use up the glut of courgettes around at this time of year
Preparation time: 20 mins Cooking time: 30 mins Serves 4 Ingredients
2 tbsp olive oil 800g/1lb 12oz courgettes, sliced into 5mm/ ¼in rounds
A few sprigs of thyme A few basil leaves 100ml/3½fl oz crème fraîche 50ml/2fl oz milk 1 tsp plain flour
75g/2½oz Gruyère or similar cheese, grated Salt and freshly ground black pepper
Method Preheat the oven to 200C/Fan 180C/Gas 6 Place the olive oil in a heavy large, lidded
20
frying pan over a low heat. When hot add the courgettes and herbs and season with salt and pepper.
Cover the pan and cook gently for 10 minutes, stirring occasionally, until the courgettes have softened slightly but still have a little bite. Transfer the courgette and herb mixture to an ovenproof dish.
Whisk together the crème fraîche, milk and flour in a bowl and season with salt. Pour the resulting mixture over the courgettes. Don’t worry if there is not enough to submerge the courgettes as the mixture will bubble up when cooking.
Sprinkle over the Gruyère cheese. Bake in the oven for around 25 minutes, or until brown and bubbling.
Serve as a side dish, or as a light supper with crusty bread and a green salad.
Note: Gruyère is a wonderfully melty Swiss cheese but if you can’t find it try Emmental, Beaufort, Jarlsberg or Comté.
To advertise call 01237 422074 or email
mag@ex33.co.uk
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