Baked Courgettes with Tomatoes & Mozzarella

Name: Baked Courgettes with Tomatoes & Mozzarella
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 4–5 medium to large courgettes, trimmed and sliced diagonally; 2 tbsp plain white flour; 250 ml/9 fl oz/1 cup sunflower oil; 200 g/7 oz mozzarella cheese, drained and finely chopped; 8 ripe tomatoes; 2 tbsp olive oil; 1 handful of basil leaves, torn into shreds; ½ onion, chopped; sea salt and freshly ground black pepper; a large pinch of dried oregano; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 40

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

This recipe really celebrates for me the memory of the fragrant tomatoes and courgettes that would grow in our vegetable garden at La Tambura, so lovingly tended by Beppino. This is a lighter version of the classic Italian dish, Parmigiana di melanzane, which uses aubergines.

Ingredients

4–5 medium to large courgettes, trimmed and sliced diagonally
2 tbsp plain white flour
250 ml

Europe
Italy
Side dish
Vegetarian

Method

Put the courgettes in a large colander and sprinkle with salt, then leave to stand for 1 hour.

Meanwhile, cut a cross in the bottom of each tomato, using a sharp knife, then put them in a heatproof bowl and cover with boiling water. Leave to stand for 2–3 minutes, then drain. Peel off and discard the skins, then deseed and roughly chop the flesh.

To make the tomato sauce, heat t