Ingredients
13 total- 4 courgettes, sliced into 1cm rounds
- 50 g of plain flour
- 3 tbsp of oil
- 1 red onion, diced
- 2 garlic cloves, crushed or grated
- 1 red chilli, diced
- 800 g of italian chopped tomatoes
- 1 tbsp of dried mixed herbs
- 1 small handful of fresh basil, roughly chopped
- 60 g of parmesan, grated
- 150 g of mozzarella cheese, torn
- 50 g of fresh breadcrumbs
- 70 g of rocket salad, to serve
Method
5 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Place the courgettes in a large bowl and lightly toss with 1 tsp salt. Set aside for at least 15-20 mins to dry out, then brush off excess salt and pat dry with a kitchen towel. Dust the courgette slices in flour and place on a baking tray.
Step 2
To make the tomato sauce, heat 1 tbsp oil in a large saucepan over a medium heat. Add the diced onion, garlic and chilli and cook for 2-3 mins until beginning to soften. Stir in the chopped tomatoes and mixed herbs then cook, stirring regularly for 10-15 mins, until thickened. Stir in the basil, if using, and season to taste. Set aside.
Step 3
Place a large non-stick frying pan with the remaining oil over a high heat. In batches, cook the courgette for 2-3 mins on each side until lightly golden, adding extra oil needed.
Step 4
Ladle one-third of the tomato sauce into an ovenproof dish about 20cm x 14cm, place 1 layer of courgettes on top then sprinkle with 20g parmesan. Spoon over another layer of tomato sauce and repeat with remaining courgette and parmesan, finishing with remaining 20g parmesan.
Step 5
Top with mozzarella and breadcrumbs then bake for 20-25 mins. Switch to the grill setting and grill for 8-10 mins until golden brown. Scatter over freshly ground black pepper and serve with rocket on the side, if you like.