Late summer is the time when vegetable gardens burst with produce – and courgettes (zucchini) regularly yield generous harvests. I adore courgettes and have already posted a number of recipes on this blog – but I try to add a new courgette recipe each year, at a time when some readers may be dealing with a glut.
Last week I visited a very good restaurant and was served a delicious side dish of locally-grown courgettes baked with cheese. It was quite wonderful, and I asked the waitress for the recipe. I was told that the courgettes are first boiled, then put in a dish with some cheddar. Not the most detailed instructions, but definitely a start.
I turned to my beloved culinary tome “Mastering The Art Of French Cooking” and sifted through the many, many ideas for dealing with courgettes. I adapted one recipe to create a version of the restaurant dish.
This is easy to make, yet tastes sophisticated. An English take on a French classic, which makes a wonderful side for roast meats, fish, or as part of a vegetarian feast.
Easy Cheesy Courgettes
2 medium sized courgettes, washed and dried.
25g of grated parmesan
35g grated strong Cheddar. You can substitute Gruyere, if you want to be a bit more Frenchified
A little olive oil
Preheat the oven to 180C
Top and tail the courgettes and cut into batons around two inches long and half an inch wide. Leave the skin on, as it adds both to the flavour and texture.
Bring a large pan of salted water to the boil. Add the courgette batons and cook for around 5 to 7 minutes until they are starting to become tender but are still slightly undercooked. Drain well.
Butter a small baking dish. Mix the grated cheeses together and sprinkle a little on the bottom of the dish. Cover with a layer of cooked courgettes, season with salt and pepper, cover with a little more of cheese and repeat, finishing with a layer of cheese. You don’t want to cover the courgettes in cheese. I know my photos may look like I have been a little mean, but trust me – this is the correct balance. Courgettes have such a delicate flavour, you want the cheese to enhance it, rather than drown.
Drizzle the top with a few drops of olive oil.
Place in the oven for 15 minutes, then, if you like, you can brown under a medium grill, for a sizzling, crunchy top.
hongkonggourmet 