Courgette, tomato and mozzarella al forno
The Italian Pantry 10 Ingredients, 100 Recipes - Showcasing the Best of Italian Home Cooking, p. 48
This comforting dish is perfect for lunchtime, as it’s super-easy to prepare (you can make it ahead and bake it when you need it) and is super-satisfying. I would usually serve it with some grilled bread rubbed with garlic and olive oil. Try to use medium-sized firm courgettes (zucchini), as the big soft ones tend to break up and can be a bit wet. If you can’t get fresh plum tomatoes, use tomato passata instead – about 300ml (10fl oz) should do it.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 onion, finely sliced
- 4 courgettes (zucchini), sliced into 1cm (½in) rounds
- 4 ripe plum tomatoes, finely chopped
- 1 teaspoon chopped thyme leaves
- 150g (5½oz) mozzarella, roughly cut into 1cm (½in) chunks
- 50g (1¾oz) dried breadcrumbs
- 75g (2½oz) parmesan, grated
- Sea salt and freshly ground black pepper
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