Name: Gratin of Courgettes and Tomatoes
Yield: Serves 6 as a First Course or 4–5 as a Light Lunch Dish
Cuisine: France
Ingredients: 450 g/1 lb tomatoes, skinned, seeded and diced; 75 g/3 oz butter; 50 g/2 oz soft breadcrumbs; freshly ground black pepper; 25 g/1 oz butter; 2 cloves of garlic, chopped; 2 tablespoons roughly chopped basil or parsley; 2 teaspoons salt; 900 g/2 lb courgettes

Preparation info

Serves
6
as a First Course

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

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.

Ingredients

900 g/2 lb courgettes
2 teaspoons salt

Method

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