Almost the last of the courgettes from the garden. Delicious tomatoey bake, a little time consuming as you have to grill the courgettes the first but really tasty.
Courgette, Tomato and Cheshire Cheese Bake (from The Guardian)
4 medium courgettes, cut lengthways in thin slices
2 red onions, peeled and finely sliced
2 tsp dried oregano
salt and pepper
200ml Greek yoghurt
100g Cheshire cheese, grated
Heat the oven to 220C. Heat a griddle pan. Brush the courgettes with oil, then chargrill and season lightly.
Build the dish in a frying pan: start with a good layer of tomato passata in the base, top with a thin layer of red onions, and add a tightly packed layer of courgettes, sprinkled with oregano, salt and pepper. Repeat, and finish with a thin layer of passata.
Mix the yoghurt and egg, season, then spoon on top of the passata. Cover with cheese, sprinkle with oregano and bake for 20 mins until golden.