Stringy vegetable timbale, light and tasty. Ready in no time

Wash and dry all the vegetables well. Clean the courgettes, divide them in half lengthwise, then into quarters and start cutting out lots of pieces, not too small, but all of the same size.

Place them in a rectangular glass baking dish suitable for cooking at high temperatures. Do the same with the aubergines and fibulas, clean them and cut them into chunks. Add them to the courgettes, mix to evenly distribute the vegetables.

In a bowl, pour the breadcrumbs, basil, thyme, salt and grate the cheese. Mix the powders and use them to sprinkle the vegetables evenly.

Cut the tomatoes in two and grate them, to extract only the powder, add a pinch of salt and keep at hand.

Chop the mozzarella, distribute it on the baking dish, then pour in the freshly made tomato sauce.  Make a second layer of mozzarella, level the surface and bake for about 45 minutes. Remove from the oven and sprinkle with more parmesan while it is still hot, then serve.

It’s a marvel!