Courgette “parmigiana” with Tulsi oil

Ingredients for 6:
35,30 oz sliced,
grilled courgette,
12,35 oz sliced strong-flavoured cheese,
2 cloves garlic,
chopped parsley,
plenty of fresh basil,
Tulsi oil,
grated mature pecorino cheese,
salt and pepper to taste,
8,45 fl. oz. béchamel sauce,
fine breadcrumbs.

Oil an ovenproof dish, sprinkle some breadcrumbs on the base and start layering the courgette, salt, pepper, garlic, parsley, grated cheese, basil, oil, cheese slices and béchamel before starting the layers again until all the ingredients are finished – the last layer should be courgette and breadcrumbs. Bake at 250° C for about 30 minutes, the “parmigiana” should be golden brown. Serve hot or cold.

Recipe by Maria Francesca Sacco.

Olio EVO Tulsi Anfora 250ml

For this dish: