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Courgette and goats cheese gratin

I have included this in the side dishes, but it can also make a lovely light lunch or supper, if you are not starving.  When they are in season there is nothing like the fresh taste of courgettes lightly sauted in butter. 
  • 1 leek, washed, sliced in half lengthways and then sliced thin
  • 2 courgettes, washed and coarsely grated
  • large knob butter
  • goats cheese - about 100g give or take, depending on how strong you would like it
  • breadcrumbs- enough for a topping
  • a few more knobs of butter diced very small
  • handful grated cheddar cheese
  1. In a heavy based saucepan melt the butter. Add the leek and courgettes and saute, without a lid, until tender.  Season to taste.
  2. Transfer to a shallow oven proof dish. Slice or crumble some goats cheese onto the top of the mixture.
  3. In a separate bowl mix the breadcrumbs the rest of the butter and cheddar cheese.
  4. Sprinkle on top of the courgettes, leek and goats cheese mixture.  Place in a hot oven for about 20 minutes or until the topping is golden and the dish is piping hot.