Gratin of Courgettes and Tomatoes

Preparation info

  • Serves


    as a First Course
    • Difficulty


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.


  • 900 g/2 lb courgettes
  • 2 teaspoons salt
  • 75 g/3 oz butter
  • 450 g/1 lb tomatoes, skinned, seeded and diced
  • 2 tablespoons roughly chopped basil or parsley
  • 2 cloves of garlic, chopped
  • freshly ground black pepper


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 butter in a pan and fry the courgettes for 5 minutes, until browned and tender. Lift out and set aside. Add the tomatoes, herbs, garlic, and pepper to taste to the pan, and simmer gently until thick and pulpy. Return the courgettes to the pan and mix well. Taste and adjust seasonings.

Spoon the courgette and tomato mixture into an ovenproof serving dish, in a layer about 4 cm/ inches thick. Sprinkle the breadcrumbs thickly over the top and dot with the butter. Bake in a preheated oven, 200°C/400°F/gas mark 6, for 25 minutes, until the topping is brown and crisp. Serve immediately.