Courgette and Cherry Tomato Bake

Perfect for a lunch on a winter's day or as a late supper. This can be cooked in one dish and served with a chunk of bread for the ultimate in comfort food.

Zucchini baked i with chicken, cherry tomatoes and herbs

4 courgettes
500g of cherry tomatoes
2 tsp olive oil
2 tsp Comvita Olive Leaf Extract
100g of sliced mozzarella
25g parmesan
Salt and pepper

1) Thinly slice the courgettes, sprinkle them with a pinch of salt and pepper and drizzle them with olive oil before gently sautéing in a frying pan. Sauté until all vegetables are soft. 2) Pre heat the oven to 190C/170C fan/gas 5. Thinly slice the tomatoes and mozzarella.
3) Prepare a heatproof baking dish by spreading 1 tsp of olive oil before arranging layers of courgettes, tomatoes and mozzarella on top of one another. Drizzle each layer with olive leaf extract.
4) Bake for 30 – 40 minutes, or until the vegetables are soft and the top is golden in colour and slightly crisp. Sprinkle with the parmesan.
Serve with some warm, wholemeal bread or a colourful side salad.

Recipe courtesy of Comvita.