Marrow squash and gratin

Serves 4

Ingredients:

2 tbsp olive oil

1 onion, finely chopped

1 large marrow squash or zucchini, about 2lb (900g), peeled, seeded, and cut into cubes

1lb (450g) ripe tomatoes, finely chopped

3 garlic cloves, finely chopped

handful of flat-leaf parsley, finely chopped

sea salt and freshly ground black pepper

3 tbsp fresh bread crumbs (from 1–2 slices firm-textured white bread)

½ cup freshly grated Parmesan cheese

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil in a large saucepan, add the onion, and cook over low heat for 5 minutes or until soft. Stir in the squash and cook for another 5 minutes, then add the tomatoes and garlic and cook over low heat for 10 minutes or until the tomatoes start to lose their shape. Stir in the parsley and season well with salt and pepper.

2 Spoon the mixture into a large gratin dish or four small ones. Sprinkle the bread crumbs and Parmesan over the top, and bake for 20–30 minutes or until bubbly-hot and crisp and golden on top. Serve with chicken.

Marrow squash and gratin