Make the most of courgette and tomatoes in this gratin, with melted mozzarella, fresh basil and a crunchy breadcrumb topping. It’s a great freezing dish
Prep:20 mins
Serves 2-4
2 medium courgettes, sliced lengthways about ½cm thick 1 tbsp olive oil, plus extra for the dish and for drizzling400g can chopped tomatoes, blitzed in a food processor1 garlic clove, finely choppedhandful of fresh basil (optional)50g polenta or semolina flour50g plain flour1 large egg, beaten1 ball of mozzarella, sliced (225g)10g parmesan or vegetarian alternative, grated50g breadcrumbs
STEP 1Sprinkle 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.STEP 2Heat 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. STEP 3Heat 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.STEP 4Drizzle 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.
