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:

Soon-to-be zucchini and tomato gratin.

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
• salt
• pepper
• 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.