Courgette Parmigiana

Next slice ¾ of your mozzarella into slices, as thin as you can (keep ¼ for your salad). Press kitchen towel or a clean tea towel onto each slice to soak up as much excess moisture as possible.

Fry 1/2 cup of the diced red onion and the garlic in 1 tbsp of olive oil on med/low heat for around 5 mins, or until soft. You can start step 5 at the same time to save some time.

Add in the tomato passata with ¼ tsp of salt, the oregano and a few grinds of black pepper. Bubble the mixture away for 5 mins, then remove from the heat to cool down a little.

Heat 1 tbsp of olive oil in a large frying pan on high heat. Once hot fry off the courgette strips in batches. Cook them for a minute on each side and then keep to the side. Do not overcrowd the pan as this will stew the courgette rather than brown it off.

Put enough of your passata in an ovenproof dish to thinly cover the bottom. Cover this with a layer of your courgettes. Next layer on ½ the mozzarella, some torn basil, ½ the pine nuts and ½ the grated hard cheese.

Spread on another layer of passata, followed by courgettes, mozzarella, basil and pine nuts. Finally add one more layer of passata and top your parmigiana with the remaining hard cheese and the breadcrumbs. Bake in the oven for 15 mins.