2.
Slice your courgettes lengthways so they are about a half centimetre thick. Lightly sprinkle with salt and let sit for a little while to let the water come out. Pat down with a paper towel and then brush with a little olive oil.
3.
Place them on a non stick baking tray and roast for about 20 minutes until slightly brown (check frequently as if you are like me, the cuts will be slightly different and so they will cook at different times).
4.
In a large saucepan, heat a tbsp of oil on medium and then add your onion and garlic. Season with salt and pepper and allow to cook until translucent and soft. Add the Italian herbs and stir. Then add the beef mince and increase your temperature to medium high.
5.
Cook until the meat breaks up and browns. Add the tomato sauce and salt to season. Bring to a boil and then reduce to a simmer for about 15 minutes.
6.
Lower oven temperature to 180°C.
7.
Using a big pan, make layers of courgette, then sauce mixture, and then a layer of mozzarella, parmesan, basil, salt and pepper. Repeat this process until you have run out of ingredients.
8.
Cook in oven for 20 minutes.
