Mediterranean courgettes recipe

I was never a fan of courgette as a child, and even now I’m not keen if it’s overcooked.  Having it spiralised as courgette is delicious though and I’ll happily eat away on that raw with my bolognese.

But my favourite way of cooking courgettes has to be my Mediterranean courgettes bake (or mediterranean courgette gratin).  Adding tomato, cheese and herbs has to be divine.  Even the OH likes it and he always moans about my cooking (it’s actually pretty good, it’s just he gets bored of eating the same things – not helped by him not giving me suggestions of what he would like).

But the Mediterranean courgette bake. It’s got veg, it’s got flavour and it’s delicious.  We have it with chicken usually, but it would also go with pork, or even cod or salmon.  I’m still working on N trying it, but he’s not keen on courgette like I wasn’t.  I’ve tried telling him it’s like a less watery version of cucumber which he loves but no go.

Anyway, I think of this Mediterranean courgette dish as similar to potato dauphinoise but without the cream and high fat content.  The similarity is with the layering.  But adding seasoning, tomatoes, cheese and garlic for a mediterranean flavour.

You could say it’s a bit like a courgette pizza with the flavours. In fact, call it that and your children may also try it (N wouldn’t!).

This dish goes really well with chicken, pork, and obviously pasta dishes. But we had it with salmon the other day and it tasted great with that too.

I just pile it into a vegetables dish, but you could opt for individual portions and either serve them with towers of courgette discs, or put them in a round rosti shape ‘tin’.

Mediterranean courgettes gratin really is a delicious side dish, and something a bit different to plain vegetables.

How do you cook your courgettes?

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