4-6 courgettes, according to size
3-4 tablespoons salad oil
2-3 shallots or 1 small onion
1 lb tomatoes
4 oz. grated cheese
Wipe the courgettes and cut into thick slices. Chop the shallots finely; peel and slice the tomatoes. Sauté the courgettes in the hot oil until just coloured (about 6 to 8 minutes). Take out, add the shallots and, after a minute, the tomatoes. Cook for 2 to 3 minutes and season. Arrange the courgettes and tomatoes in layers in a fireproof dish, scattering the cheese between each layer and finishing with the tomatoes. Make sure the dish is well filled. Bake in a moderate oven for 45 minutes.
Cordon Bleu