Courgette and Tomato Gratin with a Crispy Cheese Crust

• courgettes↗2

  sliced into strips about ½ cm thick

• olive oil↗1 ст. л. tbsp

  plus extra for greasing the pan and drizzling

• canned chopped tomatoes↗400 г консервованих подрібнених g

  processed in a food processor

• garlic clove↗1

  finely chopped

• basil↗жменя свіжого

  (optional)

• polenta or semolina↗50g g
• all‑purpose flour↗50g g
• large egg↗1 велике

  beaten

• mozzarella↗1 кулька

  sliced (225 g)

• parmesan↗10g g

  or vegetarian alternative, grated

• bread crumbs↗50g g

Step-by-step instructions

1. 1

   Season the courgettes with a pinch of sea salt, place them on a plate, cover with another plate and press with a weight or a canned jar to squeeze out excess liquid.

2. 2

   Heat 1 tbsp olive oil in a non‑stick skillet, add the tomatoes and garlic. Cook over medium heat, stirring, for 5 minutes until the sauce thickens. Tear the basil leaves (if using) and season to taste.

3. 3

   Preheat the oven to 200 °C (180 °C with convection, gas 6) and grease a baking dish with oil. In a bowl combine the polenta (or semolina) and flour. Drain the excess water from the courgettes. Dip the courgette slices first in the beaten egg, then in the flour mixture, and arrange them in a layer on the bottom of the dish. Top with several slices of mozzarella, then a layer of tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Mix the grated parmesan with the bread crumbs and sprinkle over the top.

4. 4

   Drizzle a little more olive oil and bake for 40–45 minutes until the top is golden and browned. Serve with a salad of red onion and greens, and with bread for dipping, if desired. It can be stored in the freezer for up to two months.