It’s the end of courgette season and I was wondering what could I do to use up the last few of these beasties. It occurred to me that there was no reason why I couldn’t use courgettes instead of aubergines in this recipe. It was the end of the month so I wanted it to be cheap eat too so I ditched the parmesan and used a tasty cheddar.

This is proper cheap and cheerful cooking and will make the most of any courgettes you have left (and if you have neighbours like mine there will still be loads)! Taking advantage of the economy products that are found in supermarkets, this meal can feed a family of four handsomely for less than a fiver – I’d just add a lovely French stick to mop up the plate after you’ve eaten.  Whilst not a true parmigiana it tastes great.

Courgette ‘Parmigiana’

Ingredients (serves 4)

500g tomatoes
olive oil
2 tablespoons pesto
1 garlic clove or 1 teaspoon garlic purée
500g courgettes, sliced
125g mozzarella, grated
25-50g tasty cheddar cheese, grated
salt and pepper


I roast supermarket tomatoes, especially when they need more flavour. Put the tomatoes on a lightly oiled baking tray and bung in the oven at Gas 6/200°C for around 30 minutes, or until cooked through and slightly charred.
Once cooked, leave them until you’re ready to make the parmigiana, or pop them straight into a processor and blast them. I don’t mind the seeds so I leave them in but you can push the sauce through a sieve to get rid of them. Next, put the puréed tomatoes in a pan with the pesto, garlic, salt and pepper and simmer for around 20 minutes or until the sauce has thickened. Check the seasoning.
Heat some olive oil in a frying pan, add a couple of slices of courgette and fry for 2-3 minutes on each side or until the slices are golden. Repeat until all the courgettes are cooked.
Put two or three spoonfuls of sauce in the bottom of a baking dish. Add three or four slices of cooked courgette. Sprinkle with a handful of mozzarella. Then repeat until you have used up the courgettes. Spoon a final layer of tomato sauce over the top. Sprinkle with the last of the mozzarella and finish with grated tasty cheddar.
Pop it in the oven at Gas 6/200°C for about 30 minutes until cooked through and the cheese is golden and bubbly.

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