Cheesy Courgette and Tomato Bake

3 standard portions

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Ingredients

• 1 tbsp Olive Oil
• 1 Onion (peeled and finely chopped)
• 1 Garlic Clove (peeled and finely chopped)
• 2 Courgettes (halved and sliced into 2cm chunks.)
• 1 tbsp Dried Italian Herbs
• 1 tsp Smoked Paprika (optional)
• 400 g Tin Chopped Tomatoes
• 1 tsp Sugar
• 1 tbsp Red Pesto (optional)
• ½ tsp Salt
• ¼ tsp Pepper
• 225 g Mozzarella Ball (drained and sliced)
• 1 Tomato (sliced)
• 100 g Breadcrumbs (panko style)
• 50 g Grana Padano (finely 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.