Tortino di zucchine
This courgette bake is a great main course for vegetarians or alternatively a hearty first-course dish for four people.
➤ Serves 2 ➤ Preparation 10 minutes ➤Cooking 35 minutes
2-4 medium to large courgettes, topped, tailed and sliced lengthways into thick ‘tongues’
2 tbsp plain white flour
250ml sunflower oil
½ an onion, chopped
2 tbsp olive oil
200g canned tomatoes
3 leaves fresh basil, torn into shreds
a large pinch dried oregano
100g mozzarella, chopped finely
sea salt and freshly milled black pepper
Toss the sliced courgette lightly in plain flour. Heat the sunflower oil in a large frying pan until a small piece of bread dropped into the oil sizzles instantly. Fry the courgettes until golden and drain thoroughly on kitchen paper.
Fry the onion in the olive oil until very soft, then add the tomatoes, the basil and the oregano. Stir together thoroughly and season with salt and pepper. Cover and simmer for about 10 minutes. Preheat the oven to 180ºC/Gas Mark 4.
Cover the bottom of an ovenproof dish with a layer of sauce. Cover with a layer of fried courgettes, then with a layer of mozzarella. Cover with another layer of sauce, more courgettes and more mozzarella. Continue in this way until all the ingredients have been used up. Bake in the oven until heated through and bubbling.
