- 2 medium courgettes, sliced lengthways about ½cm thick
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 1 tbsp olive oil, plus extra for the dish and for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 400g can chopped tomatoes, blitzed in a food processor
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 garlic clove, finely chopped
- handful of fresh basil (optional)
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 50g polenta or semolina flour
- 50g plain flour
- 1 large egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 ball of mozzarella, sliced (225g)
- 10g parmesan or vegetarian alternative, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 50g breadcrumbs
Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.
Quick veggie lasagneAlternate layers of leftover baked courgette & tomato gratin with lasagne sheets in a baking dish. Top with canned tomatoes or passata and some sliced mozzarella. Bake at 200C/ 180C fan/gas 6 for 30 mins until golden and bubbling.