Baked Courgettes with White Beans & Mozzarella

Ingredients

• 2 x 400g tins cannellini beans, drained and rinsed
• 2 x 400g tins chopped tomatoes
• 4 garlic cloves, thinly sliced
• 2 tsp dried oregano
• ½ tsp chilli flakes
• 4 tbsp olive oil
• 60g breadcrumbs
• 4 courgettes, halved lengthways and scored
• salt and black pepper to taste
• 150ml hot vegetable stock
• 250g mozzarella, torn
• 50g parmesan, finely grated
• 15g basil leaves, torn
• Crusty ciabatta, to serve

Method

1. Heat the oven to 200°C fan. Lay the courgette rounds in a large roasting dish, drizzle with half the olive oil, season generously with salt and pepper, then roast for 15 minutes until they're starting to soften and colour at the edges.
2. Meanwhile, warm the remaining oil in a pan over a medium-low heat and gently cook the sliced garlic, oregano and chilli flakes for about 1 minute, just until fragrant — don't let the garlic catch.
3. Tip in the chopped tomatoes, cannellini beans and sugar, season well, and simmer for 8 to 10 minutes until the sauce has thickened and the beans are glossy.
4. Spoon the bean mixture around and over the courgettes, nudging it into the gaps. Return to the oven for 20 minutes until the courgettes are tender to the tip of a knife and the sauce is bubbling at the edges.
5. Scatter the torn mozzarella over the top and bake for a further 12 to 15 minutes until the cheese is melted, golden in patches and the sauce beneath is saucy and bubbling.
6. Rest for 5 minutes — this lets the cheese set slightly and the sauce settle. Scatter torn basil over the portion you're serving now and finish with a drizzle of extra-virgin olive oil.
7. To batch: cool completely, then refrigerate for up to 3 days or freeze in portions. The courgettes will release liquid on reheating, which is fine — it reduces again in the oven. Reheat at 180°C fan until piping hot through the centre.