Serves: 2-4 Cook time: 30 mins
4 Medium Courgettes, sliced but not peeled
4 Large Tomatoes, skinned and sliced
2 tbs Rapeseed Oil
1 Large Garlic Clove, crushed
110g Cheddar Cheese, cut into slices
4 Level tbs Parmesan or Old Winchester Cheese
1 Level tbs Basil leaves, torn
Salt & Freshly milled Black Pepper
1/ Pre-heat the oven to gas mark 5, 375°F (190°C).
Using a fan-assisted oven
2/ 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.
3/ 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. You can watch how to skin tomatoes in our Cookery School Video.
4/ 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. Serve this with lots of crusty bread and a green salad with a sharp lemony dressing.