For the marinara sauce
2 tbsp olive oil
1 stalk celery diced
1 tbsp garlic infused oil
400g/14oz can chopped tomatoes
2 sprigs thyme, leaves finely chopped (about 1 tsp chopped leaves)
pinch caster sugar (optional)
flaked sea salt and freshly ground black pepper
large handful fresh basil leaves, roughly torn
For the zucchini fritters
3 medium free-range eggs
50g/1¾oz gluten free plain flour
125g/4½oz gluten free breadcrumbs
2 packed tbsp finely grated parmesan cheese (or a similar vegetarian hard cheese)
2 springs rosemary, leaves finely chopped (about 2 tsp chopped leaves)
2 medium zucchini(as straight as possible)
1 small lemon, cut into wedges
For the marinara sauce, heat the oil in a medium pan over a low heat. Add the celery and cook for about 6-8 minutes, or until beginning to soften, stirring regularly. Add the garlic infused oil and cook for a further minute. Stir the tomatoes, thyme, sugar (if you think it needs a little sweetening) and some salt and pepper. Turn down the heat so that the mixture is just simmering and leave to cook for 15-20 minutes, or until the sauce has thickened and the flavours have intensified.
Meanwhile, make the zucchini fritters. Line two large baking trays with baking parchment. Beat the eggs in a large shallow bowl. Put the gluten free flour into another and stir in a couple of large pinches of salt and lots of pepper. Divide the gluten free breadcrumbs, parmesan and rosemary evenly between two large shallow bowls and set aside.
Trim the zucchini ends and slice one lengthways into three evenly-sized slices. Cut each slice into three long, evenly-sized strips and then in half across their width to give 18 chips. Repeat with the second zucchini to give 36 chips in total. Each one will be about 1.5cm/¾in wide and 7-8cm/3in long, depending on the size of your zucchini.
Working with a few at a time, toss the zucchini batons in the flour until well coated - this will help the egg to stick in the next stage. Toss through the beaten egg and, after allowing the excess egg to drip off, roll them around in one of the batches of gluten free breadcrumbs to stick all over evenly. Arrange in a single layer on the baking trays as you go. Repeat until all of the zucchini are coated, using the second batch of gluten free breadcrumbs once the first has been used up.
The marinara sauce will probably be nice and thick at this stage. If it's too thick to pour, stir in a little water. Remove from the heat, season to taste with salt and pepper, add the basil leaves and cover to keep warm until ready to serve.
Spray the zucchini with the oil and place in the oven for 20 minutes. If tight on space, nestle the garlic parcel onto one of the courgette trays. Half way through cooking time, remove the zucchini, turn them over, give another spray and pop them back in the oven - this time on the opposite shelves to what they were already on. Once cooked, they should be lightly browned and very crisp all over.
Recipe adapted from: Good Food