Not Just a Man's World

I found this recipe in my copy of Delia Smith’s “Complete Illustrated Cookery Course”.  I’ve changed a couple of quantities slightly for the mozzarella and basil, but otherwise the recipe is just as I found it. 

Be warned that if you are a non-dairy paleo advocate then this recipe isn’t going to be for you, since it contains plenty of cheese.

Courgette and tomato au gratin

Ingredients (serves 4 as a side dish or 2 as a main):
4 medium courgettes, sliced but not peeled
2 large garlic cloves, crushed
150g ball of fresh mozzarella, cut into slices
4 large tomatoes, skinned and sliced
2 large handfuls of fresh basil leaves
4 large tbsp Parmesan cheese, grated
1 tbsp fresh basil, chopped

Directions:

1. Place the courgettes into a large colander over a bowl, mix well with salt, place a plate on top of the courgettes and weigh it down with something heavy (as someone with a free-weights gym in the garage, this wasn’t too hard for me).  Leave to stand for 30 mins to allow some of the water to be drawn out of the courgettes.
2. Preheat the oven to 190C.
3. Dry the courgette slices with some kitchen towl, heat some oil in a frying pan that is large enough to hold the courgettes in a single layer (or do the courgettes in 2 or 3 batches), add the crushed garlic to the oil and gently fry the courgette slices until they are a nice golden colour on each side.
4. Arrange the courgettes, mozzarella, tomato slices and basil leaves in a heatproof oven dish in overlapping rows (as shown in the picture).
5. Sprinkle the Parmesan and chopped basil over the top of the gratin and place the dish into the oven for 30 minutes until it is golden brown on top.

Related posts:

1. Paleo recipes: tomato and mozzarella with basil oil (primal)
2. Paleo recipes: ratatouille
3. Paleo recipes: leek and sweet potato gratin
4. Paleo recipes: Delia’s Italian stuffed aubergines (eggplant) (primal)