Parmesan-style zucchinis

Tip and tail the zucchinis, wash them; cut them lengthwise into slices of a thickness of about ½ cm; dip the slices into flour and fry in abundant Pure Olive Oil. Dry the zucchinis on kitchen roll paper, and salt slightly.

Beat the eggs in a bowl. Add half of the parmesan, chopped basil and a sprinkling of salt and pepper. In another bowl, mix the breadcrumbs with the rest of the parmesan.

Lay a layer of zucchinis on the bottom of a Pyrex or oven-proof dish. Dampen this layer with a few spoonfuls of Sundried Tomato Spread and add a layer of finely sliced mozzarella. Sprinkle on half of the breadcrumbs and parmesan, and then add a layer of the egg preparation. Continue in this manner for a further two layers, rounding off with the remaining egg mixture.