Spurred on by the arrival of Claire-Louise’s copious courgettes, here’s an adaptation of the earlier aubergine parmigiana recipe to make delicious use of them.
1 aubergine-4 courgettes-2 red peppers-sea salt-olive oil-a large onion-3 cloves garlic-3 tins tomatoes-sugar-black pepper-balsamic vinegar-lots of fresh basil-dried oregano-200g mozzarella-100g grated parmesan- 100g gruyère
Preheat the oven to 180 degrees (fan).
Cut your aubergine and courgettes lengthwise into thin slices. Slice your red peppers. Line a couple of baking trays and spread out your aubergine, courgette and pepper slices, brushing them with olive oil and sprinkling with salt.
Put the vegetables in the oven for 20 minutes until just browning.
Use a large, lidded frying pan to soften an onion and three cloves of garlic before adding three tins of tomatoes, a teaspoon of oregano and a dessertspoon of sugar. Season with salt and pepper, then simmer (lid on) for 20 minutes. At the end of twenty minutes, add a couple of teaspoons of balsamic vinegar.
Grease your baking dishes with olive oil. I like to use lots of little dishes as it makes any leftovers easier to deal with.
Put a single layer of courgette into the bottom of each dish. Sprinkle with some red pepper, fresh basil and some mozzarella slices. Put a ladleful of tomato sauce into each dish, enough to cover the courgette. Sprinkle with some parmesan and gruyère, mixed. Next, repeat the layering, but with the aubergine, fresh basil, mozzarella, tomato sauce and cheeses. Finish each dish with courgette and the mixed grated cheeses.
Put the dishes into the oven (180 degrees, fan oven) for about 20 minutes, until the mozzarella and parmesan/gruyère have melted.
Leave for five minutes before serving with more basil.
Salutation Recipes 
That had to be good! Tender courgette and crusty cheese. Boy howdy!
Distributing the little dishes among friends with happy abandon at the moment!
Looks yummy!
Thank you!
It’s definitely that time of year when you need every recipe for courgette you can get! Last year I made courgette fruit cake and courgette and ginger jam (which is delicious – more a marmalade than a jam) to try and get rid of the glut. I will be adding this one to my pile…..
Courgette and ginger jam sounds interesting…Could I steal the recipe for my buddy who is overwhelmed by courgettes? The recipe thief strikes again!
http://www.bbcgoodfood.com/recipes/7565/marrow-and-ginger-jam
Here you are – perfect on toast!
Thank you once again, Monday Baker! 🙂
Oh gosh, this looks great! with just a salad and some sturdy bread for summer dinner. thanks.
We love it with rice or pasta too, or to warm up at work! x
This looks delicious! What a fun twist on ratatouille. That browned cheese on top is making my mouth water….
What a kind thing to say! I know, Ratatouille without cheese is just far too virtuous!
I haven’t had a ratatouille yet this summer.. (I know, how could I wait so long!?) but this one looks so melty and tempting! I’ll have to drizzle some balsamic when I get to it, like you’ve done here.
I know what you mean! I have so many favourite meals that I often forget all about some of the dishes that I really love.
Looks absolutely mouth watering! On my list of “must try”!