There are three words I try to avoid in recipes, ‘bake’ (as a noun) and ‘drizzle’ (as a verb) and ‘blitz’ as in a blender but with so many courgettes still growing on the allotment, this recipe with blitzed herbs and a drizzle of olive oil is a ‘short form’ for a tasty meal. The sauce is essentially pesto for which a few tablespoons of left-over pesto, home-made or bought, could be substituted.

3-4 courgettes, mixed yellow and green if possible
500g ripe tomatoes
1 medium-sized onion
2-3 cloves garlic
Small handful parsley leaves, cut
Small handful rocket leaves (or basil leaves, torn)
1 tbsp pine nuts, lightly roasted or not (optional)
2 slices day old bread
30g Pecorino cheese, grated
Salt and freshly ground black pepper
Olive oil

Thinly slice the courgettes and tomatoes (no need to skin) and arrange them in a greased gratin dish. Mix in with the slices pieces of chopped onion. In a blender coarsely ‘blitz’ the herb leaves, pine nuts (if using) and the garlic with a little olive oil to make the sauce. Pour this over the courgettes and tomatoes. Season.

Toast the bread lightly and make into crumbs. Sprinkle these over the top of the gratin with the grated Pecorino cheese. ‘Drizzle’ over a little more olive oil.

Bake in a medium to hot oven (190- 200°C) for about 45 minutes or until the top is golden and the vegetables are soft. If the top becomes too brown, put a sheet of foil over the dish and turn down the heat of the oven to let it cook more slowly.

Serve hot with sautéed potatoes or crusty bread.