Courgettes Provencal

450 g/1 lb courgettes, sliced
4 tomatoes, sliced
1 small onion, peeled and grated
2 tablespoons chopped parsley
1 tablespoon thyme leaves
salt
freshly ground black pepper
5 tablespoons stock

Arrange the courgettes and tomatoes in layers in a baking dish or casserole, sprinkling each layer with the onion, half of the parsley, the thyme and salt and pepper to taste. Pour in the stock.

Cover and bake in a preheated moderate oven (180C/350 °F, Gas Mark 4) for 30 to 40 minutes until the courgettes are tender but not soft.

Alternatively. put all the ingredients, except half the parsley, in a large saucepan. Cover and cook gently for 10 minutes until just tender, stirring occasionally.

Taste and adjust the seasoning. Sprinkle with the remaining parsley and serve hot or cold. SERVES 4