This simple courgette gratin makes a great side dish as it’s creamy and flavoursome without being too rich. Serve with a salad for a light supper.
Each serving provides 273 kcal, 10g protein, 5.5g carbohydrate (of which 4g sugars), 23g fat (of which 12g saturates), 2g fibre and 0.7g salt.
- 2 tbsp olive oil
- 800g/1lb 12oz courgettes, sliced into 5mm/¼in rounds
- few sprigs thyme
- few basil leaves
- 100ml/3½fl oz crème fraîche
- 50ml/2fl oz milk
- 1 tsp plain flour
- 75g/2½oz gruyère or similar cheese, grated
- salt and freshly ground black pepper
Preheat the oven to 200C/Fan 180C/Gas 6
Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper.
Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes.
Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking.
Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling.