Courgettes au Gratin

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 2 lb. courgettes, cut into thin slices
  • 1 lb. ripe tomatoes
  • 4


Dust the courgette slices in flour and deep fry them until golden. Tip them onto kitchen paper and sprinkle them with salt to taste. Liquidize the tomatoes. Heat the oven to 220°C/425°F/gas 7.

Smear a soufflé dish or other oven proof pot with olive oil. Put in a layer of courgettes and then a layer of the pureed tomatoes and then a layer of grated gruyère. Repeat the layers until all in