Baked Courgette & Tomato Gratin

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 medium courgettes, sliced lengthways about ½cm thick

1 tbsp olive oil, plus extra for the dish and for drizzling

400g can chopped tomatoes, blitzed in a food processor

1 garlic clove, finely chopped

handful of fresh basil (optional)

50g polenta or semolina flour

50g plain flour

1 large egg, beaten

1 ball of mozzarella, sliced (225g)

10g parmesan or vegetarian alternative, grated

50g breadcrumbs

Directions at bbcgoodfood.com

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