From The Tigris To The Thames

Linda Dangoor · From The Tigris To The Thames

A summer dish that is very popular and homely all over France. Every household makes this dish during the hot summer months when there is an abundance of courgettes. The courgettes are sometimes sliced, grated or cubed, then steamed, stir-fried or blanched in water or milk, before being coated with a mixture of eggs, cream or crème fraîche and grated cheese. I make this dish with a breadcrumb gratin top very often. I serve it warm or cold with a simple salad on the side.