Ingredients
- 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
Method
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Preheat the oven to 200C/Fan 180C/Gas 6
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Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper.
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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.
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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.
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Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling.