Zucchini Parmigiana

Method

1. First make the tomato sauce. Heat the oil in a stainless-steel sauté pan or casserole. Add the sliced onions and garlic toss until coated, cover and sweat on a gentle heat until soft but not coloured — about 10 minutes. It is vital for the success of this dish that the onions are completely soft before the tomatoes are added.

2. Slice the peeled fresh tomatoes or chopped tinned tomatoes and add with all the juice to the onions. Season with salt, freshly ground pepper, sugar and red pepper flakes (tinned tomatoes need lots of sugar because of their high acidity).

3. Cover and cook for just 10-20 minutes more, or until the tomato softens, uncover and reduce a little. Cook fresh tomatoes for a shorter time to preserve the lively fresh flavour.

4. Preheat the oven to 230˚C/450˚F/Gas Mark 8. Meanwhile, slice the zucchini lengthwise into 5 – 7mm (1/4 – 1/3 inch) strips.

5. Arrange them in a single layer on a couple of oiled baking trays. Season with flaky sea salt and freshly ground black pepper, another drizzle of extra virgin olive oil. Roast in the preheated oven for 10-12 minutes.

6. Add the freshly grated chopped basil to the tomato. Taste and add a little sugar if necessary.

7. To assemble: Spoon a quarter of the tomato sauce over the base of the gratin dish.

8. Arrange a third of the zucchini strips over the top. Add more sauce, and a quarter of the grated Parmesan. Repeat with two more layers finishing with the last quarter of the grated Parmesan and any juices from the tray. *Can be prepared ahead to this point.

9. Reduce the oven to 190˚C/375˚F/Gas Mark 5.

10. Pop in the gratin and cook for 25-30 minutes or until bubbling and golden.

11. Allow to sit for 5-10 minutes before serving with a green salad and lots of crusty bread to mop up the juices.