|Garlic||1 Clove (5 gm), crushed|
|Olive oil||1 Tablespoon|
|Onions||2 Large, sliced into rings|
|Green pepper||1 , diced|
|Mixed italian herbs||1 Teaspoon|
|Mushrooms||4 Ounce, sliced (125 Grams)|
|Canned tomatoes||15 Ounce, mashed (450 Gram, Undrained)|
|Tomato paste||1 Tablespoon (Puree)|
|Cornflour||1 Tablespoon, blended with 1/2 cup water|
|Water||1⁄2 Cup (8 tbs)|
|Zucchini||3 Medium, thickly sliced|
|Fresh breadcrumbs||1⁄2 Cup (8 tbs)|
|Grated cheese||2 Tablespoon|
1. Heat oil in a saucepan and cook onion, garlic, green pepper and herbs for 2-3 minutes or until onion is soft. Add mushrooms and cook for 5 minutes.
2. Stir in tomatoes and tomato paste, cook until mixture boils. Stir in cornflour mixture and cook until sauce thickens.
3. Boil, steam or microwave zucchini until just tender. Place in a shallow ovenproof dish and pour tomato sauce over. Top with breadcrumbs and cheese.
4. Place under a preheated grill for 5 minutes or until top is golden.