| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 60 minutes |
| Serves | 6 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
To make the tomato sauce, thinly slice the onion, crush the garlic and finely chop the chilli. Heat 2 tablespoons of the olive oil in a large saucepan over a medium-low heat. Add the onion, garlic and chilli to the pan. Sauté, stirring occasionally, for approx. 5-10 minutes until the onion softens. Stir in the chopped tomatoes, oregano and water. Cook, stirring continuously, for 15 minutes until the sauce thickens slightly. Season with salt and pepper.
Using a mandolin, slice the courgette lengthways into 1cm pieces. Place the courgette slices in a large bowl and toss with 1 teaspoon of salt. Set aside for 15-20 minutes, then brush off the excess salt and pat dry with a paper towel.
Heat the remaining olive oil in a large non-stick frying pan over a high heat. Sauté the courgette in batches for 2 minutes on each side, or until lightly golden. Place 1⁄3 of the tomato sauce in a large baking dish. Place one layer of courgette slices on top of the tomato sauce and top with a handful of cheese. Spoon over another layer of tomato sauce and repeat with the remaining ingredients, finishing with the cheese.
Place in the oven and bake for approx. 20 minutes before turning the oven to grill. Grill for approx. 5 minutes until golden brown and bubbly.
Serve immediately.
