Baby marrows au gratin

Name: Baby marrows au gratin
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 8.00 courgettes baby, trimmed and sliced; 1.00 onion peeled, sliced; 2.00 tomatoes sliced; sea salt and freshly ground black pepper; 5.00 ml sugar; 10.00 ml mustard powder; 250.00 ml breadcrumbs white, fresh; 50.00 g gruyère cheese grated; 30.00 ml fresh chillies 573

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

8.00	courgettes — baby, trimmed and sliced
1.00	onion — peeled, sliced
2.00	tomatoes — sliced
	sea salt and freshly ground black pepper
5.00 ml	sugar
10.00 ml	mustard — powder
250.00 ml	breadcrumbs — white, fresh
50.00 g	gruyère cheese — grated
30.00 ml	fresh chillies — 573

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Method:

Layer baby marrows, onion and tomatoes in a shallow, 22 cm diameter, ovenproof dish, or 4 individual dishes, sprinkling each layer with salt, pepper, sugar and mustard. Mix breadcrumbs with cheese (if using) and sprinkle over vegetables.
Sprinkle with olive oil, cover with foil and bake at 180 ºC for about 1 hour (or 30 to 45 minutes for individual dishes), removing foil for last 20 minutes to allow vegetables and crumbs to brown lightly. Alternatively, pop under a preheated grill to brown.