Usually by the time Sunday evening rolls around we’re feeling more than a little guilty from all the calories we’ve racked up over the course of the week. As a result we favour closing the week with a light, and often vegetarian (more to do with what’s left loitering in the fridge than choice) supper. Last Sunday’s meal was a simple yet satisfying Courgette Gratin (adapted from Sauce and Sensibility), served with some spelt penne and a lightly dressed salad. Granted if you factor in the double cream it’s not all that saintly, but at least it is meat-free!
Serves 2 (or 4 as a side)
3 medium courgettes, sliced lengthwise into strips
2 leeks (white parts only), thinly sliced
1/2 cup freshly grated parmesan
2 sprigs of thyme, leaves only
1 tbsp unsalted butter
1 garlic clove, minced
1/2 cup double cream
freshly ground black pepper
2-3 tbsp olive oil
Preheat oven to 160°C (320°F).
Heat the butter in a pan on a medium flame and sauté the leeks for 3 to 4 minutes, until they are tender. Take the pan off the flame, then add the garlic and stir through. Spread the leek mixture on the bottom of a rectangular oven-proof dish.
In the same pan heat about a tbsp of the olive oil and fry the courgette slices in batches, for a couple of minutes a side, until golden. You will need to oil the pan between batches.
Arrange the courgette slices over the leeks, seasoning each layer with salt and pepper and a sprinkle of thyme leaves as you go along. Once all the courgette has been used, pour over the cream then sprinkle over the grated parmesan.
Bake in the preheated oven until golden and bubbling. Serve immediately.