This is a very simple gratin dish. Serve it hot with fish, meats and poultry or on its own as a delicious, light lunch dish. Courgettes, tomatoes, Cheddar and mozzarella complement one another perfectly. Serve with garlic bread or crusty bread to mop up the juices. A good vegetarian dish too. This dish could also be served as a simple starter
- 2 large courgettes, sliced
- 1 tbsp olive oil
- 4 large tomatoes, sliced
- 50g mature Cheddar cheese, grated
- 125g Mozzarella, sliced
- 2 tsp fresh chopped oregano
- Salt and freshly ground black pepper
- Basil leaves to garnish
Preheat oven to 190⁰C/375⁰F/Fan 170⁰C/Gas Mark 5. Sprinkle the courgettes with salt and leave for 10 minutes. This will draw out some of the moisture. Pat dry with kitchen paper.
Put the courgettes in a bowl and add 1 tablespoon of the oil. Toss the courgettes in the oil so that the slices are evenly coated.
Arrange the courgettes and tomatoes in an ovenproof dish, sprinkling on the oregano, salt and freshly ground black pepper. Place in the oven and cook for 10 – 15 minutes.
Sprinkle the Cheddar cheese on top of the courgette and tomato slices and add the Mozzarella. Drizzle over the remaining olive oil.
Return the dish to the oven and cook for a further 10 minutes. Scatter over the basil leaves and serve immediately.
This dish makes a great vegetable accompaniment to a main meal – if you are serving it with a roast meal you may prefer to omit the Cheddar cheese and mozzarella.