1 Slice the courgettes lengthways, about 1/2cm thick, then sprinkle with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
2 Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
3 Heat the oven to 200C/180C fan/ gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer
of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
4 Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red
onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.