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