By JEAN DOHERTY/LE PATIO

Courgettes Au Gratin (Zucchini)

This is a “hot” vegetarian dish, or a sexy vegetable accompaniment to any poultry, meat or fish dish you like. It’ll make any reluctant “squash” eater a complete fan — I know what I’m talkin’ about, I was one! So for 4 servings you’ll need:

Ingredients:

• 2 lb Courgettes sliced (that’s about 3 or 4
• medium ones, you boys are “size wise”!)
• salt and pepper
• extra virgin olive oil (about a tablespoon)
• 1 onion, chopped small
• Bechamel sauce
• Gruyere or Swiss cheese, grated (a cup)

Directions:

• Place the sliced courgettes in a saucepan and pour in enough water to cover. Add a pinch of salt. Bring the water quickly to the boil, then reduce the heat and simmer for about 5 minutes until the zucchini is tender but still firm. Drain thoroughly. You can mash ‘em or leave ‘em in slices depending on your energy or humor. You are the chef.
• Heat the oven to 400F.
• Heat extra virgin olive oil in a frying-pan over medium heat, add the onion and fry until golden brown. Add the fried onion to the courgettes and a little of the grated cheese. Season generously with salt and freshly ground black pepper.
• Lightly grease a shallow, flameproof dish. Pour in the courgette mixture combined with the béchamel sauce. Sprinkle the remaining cheese evenly over the surface.
• Bake in the oven for about 15 minutes, or until golden brown. Serve immediately.
• Enjoy.