The Greatest Gratin
All of a sudden, I’m pretty much being fed from the garden. Not entirely – I’m still buying toilet paper and the odd piece of dead animal to cook – but I have no need for a greengrocer at all. It just kind of happened. And if the weather stays good, it should continue.
So, I’m still looking for ways to use up zucchinis. And now I have these beautiful, big, juicy tomatoes to eat, so the other day I made this:
I got the recipe from Recipe Rifle. But I changed it as I had some feta in the fridge and thought that would be nice with it. And it was. I even, dare I say, think mine looks better than the original.
Tomato and Zucchini Gratin
- 6 large-ish tomatoes
- 2 zucchini
- garlic, sliced
- Parmesan cheese
- Feta, crumbled
- thyme (I used lemon thyme, but you could use any)
- Slice up the courgettes thinly and pan fry them for about ten minutes with thyme and garlic
- Slice up the tomatoes and crumble the feta.
- Arrange the tomatoes, courgettes and feta in layers.
- Grate over some Parmesan and season generously with salt and pepper. If you have some – I didn’t – chuck some breadcrumbs on top too.
- Stick in the oven at 190 degrees celsius for 30 minutes.
*This would be really good with lamb cutlets, or a leg of lamb, as the feta and tomatoes and thyme make it sort of Greek-ish.