Words to yesterday’s pictures!
This is a classic Mediterranean dish and everyone has a way to do it– as is clear from the comments left after yesterday’s Wordless Blog.
(I want to try a courgette parmegiagno this week–where the courgettes/zucchini are griddled as aubergines/eggplants are in the classic dish and then as here mixed with tomato and cheese).
Italian style because it’s inspired by a Marcella Hazan version and is a little different to the Elizabeth David’s French gratin in Delicious Dishes for Diabetics.
- Prepare 3 good size courgettes/zucchini–top and tail them and slice them thin–a food mixer appliance does this nicely.
- Heat a tablespoon of olive oil in a large saucepan and add the sliced courgettes, a chopped garlic clove and half a teaspoon of salt.
- Turn everything over several times to coat the vegetables lightly in the oil.
- Cook on a low heat until the courgettes are wilted.
- Set the courgettes/zucchini aside.
- Make a quick tomato sauce with–
- 2 tablespoons olive oil
- 1k/2lbs fresh tomatoes–cored and roughly chopped or 2 large tins of tomatoes–drained of their juice and roughly chopped.
- 2 garlic cloves–peeled and thinly sliced.
- Salt and pepper.
- A few basil leaves–chopped.
- Heat the oil in a large pan and add the garlic.
- Soften it briefly–being careful not to let it brown too much or burn.
- Add the tomatoes and cook over a high heat–stirring often–until the loose liquid has evaporated and little pock marks appear on the surface.
- If you can part the Red Sea–running a spoon through it–it’s done.
- Season with salt and pepper and stir in the basil.
- Grate 3 to 4 tablespoons (about 40gms) parmesan cheese.
- Heat the oven to 200C/450F.
- Smear the base of an oven proof baking dish of suitable size with some of the tomato sauce.
- Then cover this with a layer of courgettes/zucchini.
- Season lightly with salt and pepper and sprinkle a layer of parmesan.
- And repeat the layering, starting with a layer of tomatoes.
- (Not forgetting to season lightly at each layer.)
- Topping it off with the last of the parmesan.
- Put the dish high in the oven for about 20 minutes or until it displays an inviting crispy brown top.