Both tomatoes and courgettes are plentiful at this time of the year and especially if you grow them yourself, it’s a good way of using them.
This is an excellent vegetarian dish to have for lunch or otherwise to serve with any meats, such as chicken or lamb.
You will need a shallow ovenproof dish approx 1 litre capacity.
3 medium courgettes 2 tbsp olive oil 1 clove of garlic 100g (4oz) mozzarella cheese (or cheddar) 5 good-sized tomatoes 3 tbsp grated parmesan cheese 1 tbsp chopped basil salt and pepper 2 tbsp milk Salt and pepper
Wash and slice the courgettes. Skin and slice the tomatoes.
Heat the oven to Gas 5/190C.
Heat the oil in a large frying pan. Fry the courgettes in a single layer to a light golden colour on both sides and stir in the crushed garlic.
Arrange half the courgettes in the base of the dish, add slices of mozzarella cheese and then a layer of tomatoes followed by a last layer of the remaining courgettes and tomatoes, sprinkling with salt and pepper. Top with the grated parmesan and chopped basil.
Bake for 35 minutes.
Serve with crusty bread and a dressed green salad.
Note: To skin tomatoes, cut a small cross in the stalk end of the tomatoes, place in a bowl and cover with boiling water. Leave for 5 minutes then transfer to cold water. The skins will peel off easily.