Patsy
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Registered: Sep 2006
 
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 Posted 12th October 2010 13:29 IP   
750 gr. Courgette cut into finger sized pieces
1 onion chopped
1 clove of garlic chopped finely
4 tomatoes skinned and chopped
2 tbsp mixed herbs provencale
1 pot of sour cream
1 dl single cream
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3 tbsp breadcrumbs
1 bunch of parsley chopped finely
1 clove of garlic chopped finely
2 tbsp of butter
Fry together the onion and garlic in a little oil or butter until soft and then add the courgette. Fry gently for about 10 minutes then place in a buttered gratin dish.
Peel and chop the tomatoes, mix with the herbs, and season with salt and pepper and place on top of the courgettes. Mix together the sour cream and cream and pour over the courgette and tomato mix as evenly as possible.
In a pan, gently melt the butter, add the breadcrumbs, garlic and parsley and mix thoroughly. Crumble this mix on top of the dish and bake in a hot oven (about 200°C ) for 25- 30 minutes.
Let it rest for 10 minutes when you remove it from the oven.
This goes really well with BBQd meat or chops, it should be lovely and creamy.
The provencale seasoning is a mix of rosemary, thyme, marjoram and oregano and can be bought in the shops. Sometimes it as lavender in it too, which might sound a bit odd, but is very subtle. I bought mine in Morrisons, brand Schwartz, Herbes de Provence.
Cooking is like love. It should be entered into with abandon or not at all.
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