3 large zucchini (peel into thin long sheets around 0.5cm thickness)
8 fresh king oyster mushrooms (sliced lengthways around 0.5cm thickness)
30 g + 30 g olive oil
salt and black pepper to taste
6 cloves of garlic (minced)
800 g tomato puree
5 g rosemary (remove leaves from stem)
5 g thyme (remove leaves from stem)
600 g cheddar and mozzarella shredded cheese
5 g english parsley for garnish (sliced)
On high heat, sear mushrooms in a pan with 30g olive oil
Season with salt and pepper
Cook the mushroom for 10mins to draw out the moisture
Set aside to rest
In a same pan, add 30g olive oil and sautee Garlic till golden brown.
Pour tomato puree, pepper, thyme and rosemary, stir and bring it up to a boil.
Lower heat and simmer for 10mins.
Lay out a thin layer of zucchini followed by a thin layer of mushrooms on a casserole/tray.
Pour enough of sauce to slightly cover the mushrooms and sprinkle cheese.
Repeat this process to make it into 3-4 layers.
Pre-Heat oven to 200⁰C
Bake it for 200⁰C for 30mins or until golden brown and bubbly on the top
Serve garnish with fresh English parsley.