Serves: 2 

Ingredients 

• 4 medium courgettes, sliced in rounds but not peeled
• 4 large tomatoes, sliced  
• 1 mozarella ball, thinly sliced
• 40 - 50g grated parmesan or breadcrumbs - see below
• 2 cloves garlic, chopped
• 1 tbsp fresh basil or oregano, torn or chopped (or 1 tsp dried oregano)
• 2 tbsp olive oil

Method 

Preheat the oven to 180 degrees centigrade.  In a shallow, oven proof dish, arrange the slices of courgette, tomato and mozarella alternately (standing almost upright) in a sort of concentric pattern or whatever takes your fancy.

Sprinkle with garlic and basil/oregano and season to taste.  Sprinkle the top with parmesan (you could use breadcrumbs fried in olive oil instead) and drizzle well with olive oil over the whole dish.  

Bake for 30-40 minutes until bubbling and golden brown on top. Serve with some bread to soak up the lovely juices.  If there's any left over, it reheats nicely for lunch the next day.