Layer the squash and tomato in a pattern side by side until the pan is full Whisk together chopped basil olive oil salt pepper and Parmesan cheese. Baked courgettes stuffed with spiced lamb tomato sauce 27 ratings A superhealthy way to eat lamb that counts as 2 of your 5-a-day and is packed with iron and vitamin C 1 hr and 15 mins.
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Brush the strips on both sides with oil and season with freshly milled black pepper.
Courgette and tomato bake. Pour it over vegetable mixture until covered. Top with a few slices of mozzarella followed by a layer of the tomato sauce and repeat with another layer of courgette mozzarella. All you do is preheat the oven to gas mark 6 400F 200C then top and tail the courgettes and slice them lengthways into slices about ¼ in 5 mm thick.
Bake at 350 for 20-25 minutes until vegetables are slightly tender. Layer them in a colander sprinkling each layer with salt and place a suitably sized plate on top. If you have the time salt drain and dry the sliced courgettes.
Arrange the courgette and tomato slices in a single layer in a large 2 litre ovenproof gratin dish. Step 2 Layer sliced tomatoes and courgettes in a gratin dish sprinkling the layers with a little olive oil a few oregano leaves and some salt and pepper. Pour away the water from the courgette.
Drizzle with the olive oil. Preheat oven to 200CGas 6. Dry them really thoroughly in a clean cloth and then theyre ready to cook.
Combine the flours in a bowl. Then put them on a heavy-based roasting tray and bake on the top shelf of the oven for about 20. Bake in the oven for 30 minutes until the top is golden and the vegetables are tender.
Mix together the breadcrumbs cheese garlic and cayenne pepper and sprinkle over the top. Weigh this down with a heavy object like scale weights and after 30 minutes quite a bit of water will have been drawn out. Dip the courgette slices into the egg then into the flour and arrange in a layer over the bottom of the dish.
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