*Cheesy Baked Courgettes*
Serves 4 as a side dish, 2 as a main vegetarian
I absolutely love this way of cooking courgettes. They are able to retain some of their bite without going soggy and the flavour of the cheese and the cream really make them quite delicious. Indulgent, yes, but once in a while you owe it to yourself to be a bit over the top!
2 tsp extra virgin olive oil. (does not have to be best quality as it is only for greasing the dish)
5 medium courgettes, washed, dried and cut crosswise into 1 inch slices
Salt and freshly ground black pepper to taste
1 cup double cream
4 ounces good mozzarella cut into fairly thinish slices
4 ounces medium cheddar cheese, grated
6 TBS freshly grated Parmesan cheese
1 cup dried bread crumbs (I use Italian seasoned ones. If you are using plain add some oregano and basil and garlic just for spice)
Pre-heat the oven to 180*C/350*F/gas mark 4. Lightly grease an 8 inch baking dish with the olive oil.
Arrange some of the courgette slices in the bottom of the dish to cover. Season generously with salt and pepper. Pour 1/3 of the cream over and then top with 1/3 of the mozzarella and 1/3 of the cheddar cheeses. Sprinkle with 2 TBS of the Parmesan and 1/3 of the bread crumbs. Repeat the layers twice more, ending with bread crumbs.
Place the dish on a baking sheet and bake in the pre-heated oven for 35 to 40 minutes or until nice and bubbly and lightly browned on top. Remove from the oven and let sit for a few minutes before serving.