Ingredients
25g unsalted butter
3 tomatoes
sliced
2 zucchini
sliced on an angle
1 small brown/red onion
thinly sliced
7-8 basil leaves
Salt and pepper
1 cup fresh breadcrumbs
Equipment
- 1 20cm ovenproof dish
- 1 food processor
Instructions
- Preheat oven to 200C and grease an 20cm ovenproof dish.
- Arrange a layer of zucchini covering the bottom of the dish.
- Cover the zucchini with tomato slices, sprinkle with a little salt and pepper, add a few pinches of butter then scatter over some sliced onion.
- Repeat this process until you have finished.
- To create the topping, put basil leaves, breadcrumbs, salt and pepper and remaining butter into a food processor and process until well combined. Pour over the top of the pie.
- Bake for 40 minutes, serve warm.
Notes
Tip
You can cook this the day before you need it. Just pop it back in the oven covered in foil to heat through while your meat is resting.
Variation
If you need to make breadcrumbs from scratch, process 3 slices of bread to make 1 cup of breadcrumbs.
Storage
Store leftovers in the refrigerator. Can be made a day ahead and reheated in the oven.
