My recipe for Gratin de Courgettes Bolognaise…

Dice some onions (2), take some basil from the garden. Take a shallow pan, add olive oil, cut up basil and some garlic. Fry until translucent. Add mince beef and a little salt & pepper. Brown the meat.
Take some fresh tomatoes (4 large) slice and add to the pan. Cover. Add a small amount of water to avoid the meat etc burning. Keep adding small amounts of water until the tomatoes have softened into a sauce (replacing the cover each time).

Take some courgettes. Peal and cut into very thin slices. Use an oblong deep eathenware loaf dish (or a pyrex one even). Put down a layer of sliced courgette. Add some of the bolognaise sauce. Repeat the process until the dish is full (layer of courgette, layer of sauce).

Top the whole lot off with some sliced roundels of goat cheese.

Put into the oven at 220°C for 35-40 mins or until the cheese is golden brown and that there is no resistence when you push a sharp knife into the courgettes.

0 Replies to “My recipe for Gratin de Courgettes Bolognaise…”

  1. Here you are, I thought you had dropped off the grid. 😀 Courgettes would also be marrows – I made some stuffed ones a few weeks ago, but this recipe sounds very tasty too. Maybe I’ll replace the goat’s cheese with mozarella – or emmenthal. My daughters are not used to the strong taste 😉

Leave a Reply

Your email address will not be published. Required fields are marked *