Gratin of Courgettes and Tomatoes

Preparation info
  • Serves


    as a First Course
    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

This is one of those timeless Elizabeth David dishes. I’ve been making it for years now and it never fails to please me as much as it did the very first time.


  • 900 g/2 lb courgettes
  • 2 teaspoons salt


Slice the courgettes 6 mm/¼ inch thick. Spread the slices out in a colander, and sprinkle with the salt. Leave to drain for 1 hour. Rinse and dry on kitchen paper or a clean tea towel.

Melt the but