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Courgette, tomato & mozzarella al forno
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Easy make-ahead baked zucchini dish served with garlic grilled bread. Use firm medium-sized zucchinis and tomato passata if fresh plum tomatoes are unavailable.
Ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 1 onion finely sliced
  • 4 courgettes (zucchini), sliced into 1cm (½in) rounds
  • 4 ripe plum tomatoes finely chopped
  • 1 teaspoon chopped thyme leaves
  • 150 g mozzarella (5½oz), roughly cut into 1cm (½in) chunks
  • 50 g dried breadcrumbs (1¾oz)
  • 75 g Parmesan (2½oz), grated
  • sea salt and freshly ground black pepper
Instructions:
  • Preheat the oven to 200°C/180°C fan/400°F/Gas 6. In a large, non-stick frying pan over medium heat, heat 2 tablespoons of olive oil. Cook the onion for 3 minutes, then add the courgettes and ½ teaspoon of salt. Reduce the heat to low and cook for 15 minutes until the courgettes have some color and the onions are soft. Stir in the tomatoes and thyme, and cook on low heat for another 15 minutes until all ingredients have a similar texture. Adjust seasoning, then transfer to a greased small baking dish. Top with mozzarella and sprinkle the breadcrumb and Parmesan mixture evenly over the top. Bake for 20 minutes until golden and bubbly. Let it rest for 5 minutes before serving.

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