Courgettes au gratin

• Cut the courgette lengthwise in thick slices and boil briefly in salted water.

For the tomato sauce:

• Chop the onion, boil the tomatoes briefly in salted water, peel them, and cut into small pieces.
• Place the ingredients in a casserole with olive oil, salt, and pepper and boil for about 10 minutes.

For the cheese crème:

• Beat the milk, eggs, ricotta cheese, parmesan cheese, and salt in a bowl to a smooth crème.

To finish:

• In a lightly greased, heat-resistant baking dish, place a layer of courgettes, then a layer of the tomato sauce.
• Continue to alternate until all of the ingredients are used up.
• Sprinkle the surface with parmesan cheese and Pan Gratí. Bake in a preheated oven at 170°C for 40 minutes.