6 zucchini, trimmed and cut into chunky batons
pinch dried chili flakes
1 tbsp fresh thyme leaves
2 tbsp olive oil
1 tbsp garlic infused oil
85g gluten free breadcrumbs
3 tbsp grated parmesan (or vegetarian Parmesan-style cheese)
4 tbsp ready-made tomatoes pasta sauce or passata
3 tomatoes sliced
Heat oven to 200C/180C fan/gas 6. Place zucchini in a baking dish or roasting tin and toss with the chili, thyme, 1 tbsp oil and seasoning. Bake for 20 mins.
Meanwhile, put the remaining oil in a bowl. Stir in the garlic infused oil, gluten free breadcrumbs, Parmesan and a little seasoning.
Stir the tomato sauce through the soft zucchini, then top with sliced tomatoes, sprinkle with the crumbs and bake for a further 10-15 mins until crisp..
Recipe adapted from: Good Food