Ingredients
500g courgettes
olive oil
5 spring onions
750g tomatoes
a handful of basil leaves
250g ricotta
Preparation
Set the oven at 180C/gas mark 4. Remove the stalks from the courgettes then slice them down their length into strips as thick as a pound coin. Brush them lightly with olive oil and grill them on both sides until tender. Remove and season with salt and black pepper and, if you wish, a little more oil.
Chop the spring onions and soften them in a little oil in a shallow pan. Roughly chop the tomatoes, tip them in with the onions, and leave to simmer down to a soft, slushy sauce. Season with black pepper and the basil leaves.
Layer the tomato sauce and the courgettes in a shallow baking dish, crumbling in the ricotta as you go. Trickle with olive oil and bake till the tomato sauce is bubbling.
Source: http://www.theguardian.com/lifeandstyle/2009/aug/16/nigel-slater-courgette
