Baked courgette tomato gratin
Ingredients
- 2 medium courgettes, sliced lengthways about ½cm thick
- 1 tbsp olive oil, plus extra for the dish and for drizzling
- 400g can chopped tomatoes, blitzed in a food processor
- 1 garlic clove, finely chopped
- handful of fresh basil (optional)
- 50g polenta or semolina flour
- 50g plain flour
- 1 large egg, beaten
- 1 ball of mozzarella, sliced (225g)
- 10g parmesan or vegetarian alternative, grated
- 50g breadcrumbs
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