5ml/1 tsp olive oil
3 large courgettes, thinely sliced
½ small red onion, finely chopped
300ml/½ pint/1¼ cups passata
30ml/2 tbsp chopped fresh thyme
garlic salt and freshly ground black pepper
fresh thyme sprigs, to garnish
Preheat the oven to 190C/375F/Gas 5. Brush an ovenproof dish with the olive oil.
Arrange half the courgettes and onion in the dish.
Spoon half the passata over the vegetables and sprinkle with some of the fresh thyme, then season to taste with garlic salt and pepper.
Arrange the remaining courgettes and onion in the dish on top of the passata, then season to taste with more garlic salt and pepper. Spoon over the remaining passata and spread evenly.
Cover the dish with foil, then bake in the oven for 40-45 mins, or until the courgettes are tender, Garnish with sprigs of fresh thyme and serve hot.