Another French courgette dish
In this hot weather this makes a great supper dish.
4 tablespoons EVOO
2 large onions, sliced thinly
3 cloves garlic, sliced
750g courgettes, sliced thickly
750g firm, large tomatoes (plum ones are ideal), skinned, de-seeded, sliced
3 bay leaves
1/1.5 tablespoon fresh thyme, chopped
4 tablespoons fresh loose leaf parsley, chopped
1 tablespoon fresh basil
25g Gruyere or Parmesan cheese, grated
1 tablespoon fresh breadcrumbs (I use wholemeal)
salt and freshly ground pepper, to taste
Preheat oven to gas mark 5, 375F. Oil a shallow dish - I use a Le Creuset lasagne dish. Heat 1.5 tablespoons of oil in a frying pan and saute the onions for about 5 minutes. Add the garlic, cook for 1-2 minutes then add a little more oil and the courgettes. Saute for about 3 minutes then add the tomatoes and cook for about 5 mins.
Lay the veg in the dish with the bay leaves, thyme, parsley, basil and salt/pepper, mixed in.
Mix the cheese and breadcrumbs. Sprinkle evenly over the top of the vegetables and drizzle over a little olive oil. Bake for 15-20 minutes until the top is crisp and lightly browned.
Serve warm or room temp.