Thinly sliced courgettes are layered up with a nutmeg-spiked béchamel, fresh herbs, cheddar and Parmesan, then baked until golden. A big slice is served like a lasagne on a bed of tomato sauce.
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Serves
4
Courgette
Basil
Crème Fraîche
Milk
Flour
Ground Nutmeg
Parmesan
Cheddar Cheese
Garlic Cloves
Chilli Flakes
Chopped Tomatoes
Olive Oil
Serves
4
Courgette
Basil
Crème Fraîche
Milk
Flour
Ground Nutmeg
Parmesan
Cheddar Cheese
Garlic Cloves
Chilli Flakes
Chopped Tomatoes
Olive Oil
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Step 1.
Heat the oven to 200°C. Slice the courgettes into ½cm-thick rounds. Add 3/5 of the olive oil to a large saucepan and place over a medium heat.
Step 2.
Add the courgettes, half the basil and a big pinch of salt. Cook, stirring, for 7 to 10 mins until the courgettes have softened and released some of their liquid. Drain well in a colander and give them a gentle press to remove all the excess liquid.
Step 3.
Transfer to an ovenproof dish which is small enough to give the courgettes some height.
Step 4.
Mix the crème fraîche, milk, flour and nutmeg together with a pinch of salt. Spread the courgettes into an even layer, then pour the crème fraîche mixture on top and grate over the cheeses. Bake for 25 mins until golden and bubbling.
Step 5.
Meanwhile, finely chop the garlic. Rinse out the saucepan you cooked the courgettes in and place over a medium heat. Add the rest of the olive oil and the chopped garlic.
Step 6.
Once the garlic is sizzling, add the remaining basil and chilli (if using). After 30 seconds, pour in the tomatoes. Add 2 tsp salt and bring to a simmer. Cook for 25 mins at a gentle simmer until thickened.
Step 7.
Leave the courgettes to rest for 10 mins after cooking and serve a generous slice on top of a few spoons of tomato sauce. Finish with a little extra cheese.
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