Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Oven-Baked Courgettes

Alexis Gauthier

by Alexis Gauthier from Alexis Gauthier: Vegetronic

Featured in the Vegetronic cookbook, this oven baked courgette recipe is enhanced with garlic, tomatoes and thyme. A tasty and simple vegetarian side dish idea!

Introduction

Alexis Gauthier gives us this scrummy vegetable side-dish, taken straight from his book Vegetronic.

Read more Read less

Ingredients

800 g ripe plum tomatoes
3 tbsp olive oil
1 garlic clove
Salt
Black pepper
1 tbsp sugar
4 sprigs fresh thyme (lemon thyme can also be used)
600 g courgettes (fattest you can find)
2 tbsp grated Parmesan

Method

Preheat the oven to 120°C.

Remove the peduncle (inside stalks) of each tomato and wash them under very cold water for 20 seconds. Drain and dry. Cut them in 1/2cm-thick slices.

Put some olive oil in a large roasting tray and rub the garlic clove over it. Line slices of tomato in the dish and add salt, pepper, sugar and a little fresh thyme. Sprinkle on a bit of olive oil and put in the oven for 10 minutes.

After 10 minutes, open the oven door slightly – you can use a wooden spoon to prevent the door from closing fully. Let the tomatoes dehydrate and concentrate their taste for a further 30 minutes.

Meanwhile wash the courgettes and cut them into 1/2cm-thick slices. Put them in a vegetable bowl and toss in olive oil with salt and pepper.

When the tomatoes are ready, alternate them with the courgettes in a pot. Sprinkle over the Parmesan and the remaining thyme.

Put the oven to grill position and finish with a little grilling of the Parmesan and thyme tops. Serve very hot. You will be amazed by the smell of thyme, Parmesan and tomato gratin. So memorable!

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week