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

Directions

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