Have a large pan of well salted water on the boil. Add courgettes exactly as they are. Boil for around 15 mins, until easily pierceable with skewer. Remove from heat & place courgettes in colander to drain over a bowl.
Press the courgettes with a very heavy weight set over the colander and bowl for at least 30 mins.
Remove the weight and put cooled, pressed courgettes on a chopping board & remove stems & any woody end bits.
Slash down the middle of the courgettes, fanning slightly along the length & arrange in a baking dish, top with sliced tomatoes & thyme.
In a bowl mix together cream with plenty of black pepper & grated garlic.
Add cheese to top of the squashed courgettes & sliced tomatoes.
Drizzle over with mustard cream & scatter over with chunky breadcrumbs.
Bake in hot oven at 180C for around 30 minutes until bubbling & rich. Flash under grill if you need a bit more colour for 3 mins or so.
Remove from oven & settle for 5 mins before serving.
