Courgette Chickpea Mozzarella Parmigiana
This dinner is kinda of in the same camp as a lasagna, and it definitely has that same comforting feel.
Ingredients
Directions
- 1
Start with the sauce. Set a large saucepan to a medium to high heat + add the olive oil followed by the garlic. Reduce the heat + fry for 2mins until lightly coloured.
- 2
Add the basil stalks, purée, tomatoes, stock, oregano, pinch salt, pinch pepper + stir together. Place tomato vines on top! Cover with a lid + gently simmer for 10mins.
- 3
Check seasoning + set aside.
- 4
Start frying the courgettes. Set a large frying pan to a high heat + pour in the sunflower oil. When hot carefully add in courgette halves so that they are spread out in the oil.
- 5
Fry for about 2-3mins turning them over once per batch.They should only be lightly golden. Lay on paper towel + continue frying in batches. Around 15mins!
- 6
Preheat the oven to 190C degrees!
- 7
Grab your 9inch baking tray + remove vines from sauce. Spoon some sauce into the tray + spread it out.
- 8
Lay out a layer of courgettes followed by more sauce. Top with 1/3 of the Mozza, some torn basil leaves, 1/3 chickpeas, grated cheese, season!
- 9
Continue + do 2 more layers of filling like this. Top with a last layer of courgettes, salt, pepper + 1 spoon olive oil.
- 10
Place into the middle of the oven for 25mins. Leave to rest for 10mins before cutting. Eat hot or at room temperature.
