Preheat the oven to 180°c (160 fan/ Gas 4/ 350F). Heat the oil in a non-stick frying pan and fry the onions and garlic until soft. This should take 3-4 minutes over a medium heat.
1 tablespoon Olive Oil, 1 Onion, 1 Garlic Clove
Add the chopped courgettes and dried Italian herbs (and smoked paprika if using), and continue to fry until the courgettes become tender.
2 Courgettes, 1 tablespoon Dried Italian Herbs, 1 teaspoon Smoked Paprika
Pour in the chopped tomatoes, sugar, red pesto (if using) and salt and pepper. Simmer for 5 minutes.
400 g Tin Chopped Tomatoes, 1 teaspoon Sugar, 1 tablespoon Red Pesto, ½ teaspoon Salt, ¼ teaspoon Pepper
Transfer the courgette and tomato mixture to a baking dish.
Lay over the mozzarella and tomato slices.
225 g Mozzarella Ball, 1 Tomato
Top with the grated cheese, more dried Italian herbs, and breadcrumbs. Bake in the oven for 25 minutes until golden and bubbling.
100 g Breadcrumbs, 50 g Grana Padano, 1 teaspoon Dried Italian Herbs