I made it!
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About this recipe:
Delightful dish using the best of the season's home grown surplus courgettes. This dish is lovely with a roast chicken, or grouse or other game bird. So easy and quick to make for a supper or lunch.
4-6 courgettes (depending on size)
1 large clove garlic, finely chopped
grating of nutmeg to taste
1 tub of creme fraiche (depending on the size of dish you want to make)
55g (2 oz) grated Emmental cheese
pinch salt and pepper
15 min › Cook:
45 min › Ready in:
Thinly slice the courgettes and leave in a sieve until ready to use, and then put in a clean cloth and squeeze out the excess liquid.
Grease a suitable oven dish with thin coating of butter or olive oil.
Layer the oven dish with sliced courgettes, chopped garlic and little grating of nutmeg between the layers, until all the courgettes have been used.
Season with the salt and pepper. Cover with the crème fraîche then cover with the grated Emmental.
Cook in medium oven until golden brown. Other ideas
Leftovers can be warmed through and served with cold cuts and the flavour is better. Hope you enjoy as much as I did.
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