Baked zucchini parmigiana with wholemeal bread

Ingredients

For 1 serving

• Zucchini300 g
• Tomato passata150 g
• Mozzarella70 g
• Parmigiano Reggiano15 g
• Basilto taste
• Whole wheat bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat a conventional oven to 190 °C. Wash and trim the courgettes and slice them lengthways about 4 mm thick.
2. Heat a griddle or non-stick pan over high heat and grill the slices for 2 minutes per side, until soft and marked by the grill; salt them lightly.
3. In a bowl season the tomato passata with the oil, a pinch of salt and a few torn basil leaves.
4. Dice the mozzarella and leave it to drain in a sieve so it doesn't release water; grate the Parmigiano Reggiano.
5. Spread a little passata in a small baking dish, then alternate layers of courgette, passata, mozzarella and Parmigiano; finish with passata, Parmigiano and a grind of black pepper.
6. Bake for 25 minutes, until browned on top and bubbling at the edges; let it rest for 5 minutes before cutting so the layers hold, and serve with the wholemeal bread.