Do you ever end up with too much of one ingredient in your fridge?
Back in the UK when this happened, it was usually down to me making a mistake with my online order. For example, a failure to check the ‘individual items’ box instead of ‘kgs’ one time resulted in a very surprised me when the delivery man arrived with an exceptionally large amount of onions (I do not want to see onion soup again for a very long time)!
However, as we are now in France and don’t as yet really have an “address”, we have resorted to the old-fashioned way of shopping from an actual store or market. Therefore, the only reason we ended up with a fridge full of courgettes recently was by being a little over zealous at the veg counter.
I was pondering what to do with said vegetables when serendipity occurred and our friend Rob posted a number of courgette recipes on Facebook, one of which was for courgette gratin. His photo looked pretty tasty and so I decided to give it a whirl.
It has fast become one of our staple meals. I think we’ve eaten it at least five times over the last three weeks!
Courgette gratin works wonderfully as a side dish or my favourite way of serving it is to use it to top a bowl of simple tomato pasta. I’ve also experimented with different cheeses. Rob’s recipe suggests cheddar, but I’ve tried with mozzarella and goat’s cheese – the latter winning hands down! (Particularly when washed down with a glass of France’s finest!).
It is super quick to make. All you need to do is…
- Slice some courgettes to a thickness of about half a centimetre
- Lightly pan fry until they have turned a golden brown
- Place in an oven dish, season, and sprinkle with breadcumbs and grated cheese
- Cook in preheated oven about 180 degrees for 10 minutes or until the cheese has melted and the courgettes have caramelised slightly at the edges.
- Serve and enjoy!
P.s. It’s BBC Good Food‘s Courgette Week this week and you can find a whole load of delicious courgette recipes by following the hashtag on Twitter: #CourgetteWeek