Courgette Parmigiana

Put a splash of oil in a frying pan on medium-low heat. Add the onion and garlic. Fry, stirring occasionally, until soft, about 5 mins. Add the tomato passata and oregano. Season with salt and pepper. Let the mixture simmer for 5 mins, then remove from the heat.

Meanwhile, heat a splash of oil in another frying pan on high heat. Once hot, fry the courgette strips in batches. Cook them for 1 minute on each side, then set aside. TIP: Don't overcrowd the pan as this will stew the courgette rather than brown it nicely.

Put a third of the passata in an ovenproof dish and spread it out to cover the bottom. Top this with a layer of courgette (use roughly half your courgette here as you’re going to repeat this step). Next layer on half the sliced mozzarella. Tear over a third of your basil leaves and add half the pine nuts.

Spread on another layer of passata, followed by the remaining courgette, sliced mozzarella and pine nuts. Tear on another third of the basil. Finish with a final layer of passata and top your parmigiana with the hard Italian cheese and panko breadcrumbs. Pop on the top shelf of your oven and. Bake for 15 mins. Slice the ciabatta in half and drizzle a dash of oil on top. When the parmigiana has 5 mins left to cook, warm the ciabatta in the oven on a baking tray.