Croque-Courgette

Croque-Courgette Recipe

Ingredients (for two people)

For the roasted courgette slices

1 or 2 courgettes* (zucchini - sliced lengthways, about 5mm thick, and patted dry with kitchen paper)

olive oil

coarse sea salt

herbes de Provence (a blend of dried rosemary, thyme, oregano and savory)

4 slices of bread

50g grated Comté cheese**

50 grated gruyère cheese**

75g double cream

softened butter (optional)

pepper

​1. Preheat the oven to 200°C (180°C fan). Put some greaseproof paper on a baking tray. Spread the courgette slices on it and brush with the olive oil then sprinkle with the salt and herbes de Provence. Put on the middle shelf of the oven and cook for 25 to 30 minutes.

2. While the courgettes are roasting, prepare the cheese mixture by putting the grated cheeses and cream in a bowl and combining them together.

3. Once the courgette slices are roasted, set them aside and raise the oven to 220°C (200°C fan). To build the croque-courgette, put one slice of bread on a baking tray (I just reused the tray I had for the courgettes), spread it with butter if you want (I did not but it's a matter of taste), layer half the courgette slices, add another slice of bread and spread the cheese/cream mixture on top. Sprinkle some pepper to season et voilà! Repeat with the second croque-courgette and put on the upper shelf of the oven. Cook for 10 or until the cheese is golden and bubbling.

Serve with a side salad or even maybe a portion of delicious ratatouille.

Notes:

* Use only one courgette if you prefer a thin layer inside the bread (which is what I did to match the thickness of the ham I would use for a regular croque-monsieur).

** Feel free to play with a combination of cheeses wherever you are (I know Comté and gruyère are not available everywhere). For a vegetarian version, there are some delicious options that do not use animal rennets.

Bon appétit!