FoodFrom4

A courgette based version of my Aubergine Parmigiana. Simple to prepare and a tasty way of getting through that glut.

3-4 medium courgettes – sliced
1 onion – finely chopped
1 clove garlic – finely chopped
1x400g tin chopped tomatoes
a good wedge of sharp cheese such as cheddar and a ball of mozzarella
A few glugs of olive oil
A selection of seeds – sunflower, sesame, pumpkin, pine nuts

Heat the oil in a large frying pan. When hot add the sliced courgettes and fry, stirring and turning from time to time until nicely browned, charred slightly even. Remove with a slotted spoon and place in a dish – one that you will later put in the oven – then add a little salt and freshly ground black pepper.

Now add the onion and garlic to the remaining oil and fry until softened. Tip this over the courgettes.

Cover the courgettes and onions with the tinned tomatoes, then top with the cheese. Scatter over the seeds then place in the oven at 200C for 25 minutes or so until browned and bubbling. Serve with green leafy salad, or garlic bread, or both.