A summer vegetable traybake filled with creamy ricotta and topped with crunchy golden breadcrumbs.
10 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 200℃.
Add a glug of olive oil to a saucepan, fry the onion for 10 minutes until soft.
Add the garlic, cook for 30 seconds.
Turn up the heat and add the sherry vinegar, cook for 10 seconds.
Add the tomatoes and leave to bubble away for 15 minutes, stirring, then stir in half of the oregano. Season with salt and pepper.
Slice the courgettes thinly, lengthways, and season with salt and pepper.
Heat a glug of olive oil in a frying pan and brown the courgette slices, on both sides.
Mix the ricotta with the lemon zest, season with a little salt and pepper.
Assemble the gratin in an oven-proof dish. Spoon in half of the tomato sauce, then arrange half of the courgette slices on top, followed by half of the ricotta. Repeat this with the rest of the tomato sauce, followed by the courgettes, then the ricotta.
Sprinkle the parmesan, breadcrumbs and remaining oregano leaves over the dish and bake in the oven for 20 minutes, until the breadcrumbs are crisp and golden.