Country Cooking

 

 

 

Courgette
and Tomato Bake

Oven Setting: 190oC / 375oF / Gas 5
Cooking Time: 45 mins
Serves: 4

Ingredients

500g/1 lb courgettes, thinly sliced
350g/12oz tomatoes, skinned and sliced
Salt and pepper
50g/2oz margarine
25g/1oz plain flour
300ml/ ½ pint milk
75g/3oz Cheddar cheese, grated
1 tablespoon vegetable oil
1 teaspoon chopped fresh basil
25g/1oz fresh brown breadcrumbs

Method

Heat the oven. Put courgettes in a colander, sprinkle with salt and leave to drain for 30-40 minutes.

Make sauce: melt half the margarine in a saucepan, sprinkle in flour and stir over low heat for 1-2 minutes until straw-coloured. Remove from heat and gradually stir in milk. Return to heat and simmer, stirring, until thick and smooth. Add 50g/2oz cheese and season. Set aside.

Rinse courgettes thoroughly, then pat dry. Melt remaining margarine and oil in a frying pan, add courgettes and fry gently, turning frequently for 10 minutes. Drain.

Arrange half the courgettes in a 1 litre/2 pint ovenproof dish, cover with half the sliced tomatoes, sprinkle with half the basil and salt, if needed. Add pepper. Spread half the cheese sauce over the tomatoes. Repeat these layers once more.

Mix breadcrumbs with remaining grated cheese and sprinkle over top. Bake for 45 minutes until top is golden. Serve immediately.

 

 

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