Serves 3: Prep time 9 mins: Cook time 36 mins
Ingredients
1 tbsp Rapeseed Oil
1 Onion, peeled and finely chopped
1 Garlic Clove, peeled and finely chopped
2 medium courgettes, halved and cut into 2cm pieces
1 tbsp Dried Mixed Herbs
1 tsp Smoked Paprica
400g tin Chopped Tomatoes
1 tsp Sugar
1 tbsp Red Pesto, optional
1/2 tsp Salt
1/4 tsp Freshly Ground Pepper
225g Mozzarella Ball, drained & Sliced
1 Tomato, sliced
100g Breadcrumbs
50g Parmesan Cheese, grated
1 tsp Dried Italian Herbs
Method
1/ Preheat the oven to 180°c (160 fan/ Gas 4/ 350F). Heat the oil in a non-stick frying pan and fry the onions and garlic until soft. This should take 3-4 minutes over a medium heat.
2/ Add the chopped courgettes and dried Italian herbs (and smoked paprika if using), and continue to fry until the courgettes become tender.
3/ Pour in the chopped tomatoes, sugar, red pesto (if using) and salt and pepper. Simmer for 5 minutes.
4/ Transfer the courgette and tomato mixture to a baking dish.
5/ Lay over the mozzarella and tomato slices.
6/ Top with the grated cheese, more dried Italian herbs, and breadcrumbs. Bake in the oven for 25 minutes until golden and bubbling.
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