Courgette parmigiana
This is great for using up a glut of courgettes you might have acquired over the summer months. Top with golden toasted pine nuts for extra crunch
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 75ml olive oil , plus 2 tbsp
- 4garlic cloves , finely chopped
- 1tsp chilli flakes
- 690ml onion and garlic passata
- 20g basil , torn
- 700g courgettes , cut into 1cm slices lengthways
- 1tbsp red wine vinegar
- ½tbsp caster sugar
- 250g mozzarella
- 75g parmesan , grated
- 2tbsp pine nuts , optional
- green salad , to serve
Instructions
Step 1
Pour 2 tbsp of olive oil into a medium pan over a medium heat. Once shimmering, cook the garlic and chilli flakes for 2-3 mins or until the garlic is turning lightly golden. Pour in the passata with a splash of water.Step 2
Toss in the basil and a pinch of salt, then bring to a boil. Reduce to a simmer and put a lid on the pan, keeping it slightly ajar. Leave to bubble for 20-25 mins.Step 3
Pour 75ml of oil into a deep frying pan and warm over a medium heat. Fry the courgettes in batches for 2-3 mins on each side until golden. Drain on kitchen paper.Step 4
Once the sauce has reduced, pour in the vinegar and sprinkle in the sugar. Season to taste.Step 5
Heat the oven to 200C/180C fan/gas 6. Pour a ladleful of sauce onto the bottom of a roasting dish. Lay some fried courgettes on top and scatter over some mozzarella and parmesan. Keep layering the ingredients until used up, saving some mozzarella and parmesan for the top.Step 6
Sprinkle the pine nuts on the top, then cook in the oven for 30-35 mins or until golden and bubbling.Step 7
Leave to cool for 15 mins before serving with a green salad, if you like.