• 5 courgettes
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tins chopped peeled tomatoes + half a tin of water
• 1 bunch of basil
• 2 balls of mozzarella (approx. 225g each), sliced
• A small handful of grated mature cheese
• Olive oil
• Salt
• Freshly ground black pepperPreheat the oven to 180°C.

Preheat the oven to 180°C. (fan)

Slice the courgettes lengthways. Place them on a baking tray greased with olive oil, brush the slices with more olive oil and sprinkle with a little salt. Roast in the oven until tender and lightly golden (but not too soft or too browned). Alternatively, grill them in a griddle pan until golden on both sides. Let them cool slightly.

Meanwhile, make the tomato sauce. Heat a splash of olive oil in a saucepan and gently sauté the onion with a pinch of salt over low heat until soft. Add the garlic and cook gently for another minute. Then add the chopped tomatoes and half a tin of water. Bring to the boil, then simmer gently for about 15 minutes. Turn off the heat and season with salt and freshly ground pepper.

Grease a baking dish (approx. 35 x 25 cm) with olive oil.
Now start assembling. Begin with a layer of tomato sauce, then a layer of roasted courgettes. Top with a few slices of mozzarella and some basil leaves. Repeat the layers until all the ingredients are used up, finishing with a layer of courgettes topped with a little mozzarella. Sprinkle over the grated cheese and bake for about 30 minutes, until golden brown.

Finish with some fresh basil leaves. Serve with a green salad and rustic bread.