Something else you can do with a courgette

If you are still harvesting courgettes (sorry Rhys!) and don't know what to do with them, try this recipe from Hamlyn All Colour Vegetarian Cookbook:

COURGETTE GRATIN
Serves 4
Preparation time: 20 minutes Cooking time: 45 minutes
2 tablespoons extra virgin olive oil
2 onions, thinly sliced
1 clove garlic, crushed
350g courgettes, sliced
1 tablespoon chopped parsley
1 teaspoon chopped thyme
salt and fresh ground black pepper
4 large tomatoes, peeled and sliced
25g butter or margarine
25g plain flour
300ml warm milk
100g vegetarian Cheddar cheese, grated
1 tablespoon fresh wholewheat breadcrumbs

1. Preheat the oven to gas mark 4 or 180°C. Heat the oil in a pan and cook the onions until softened. Add the garlic, courgettes, herbs and seasoning to taste, and cook for 5 minutes, stirring occasionally.
2. Put half the mixture in an ovenproof dish and top with tomatoes, then spread the remaining mixture on top.
3. Melt the butter or margarine in a saucepan over a low heat and add the flour. Cook for 2 minutes, stirring. Gradually add the milk and bring the sauce to the boil, stirring constantly. Simmer gently for 2–3 minutes. Add half of the cheese, season to taste and pour over the courgettes.
4. Sprinkle with the breadcrumbs and remaining cheese. Bake in the oven for 30 minutes until golden.

I don't always have parsley around, so use more thyme instead. Very nice with a jacket spud.