Baked zucchini with olives, capers and goat's cheese

Trim ends from the zucchinis and cut lengthwise into strips 5-millimetre thick. Brush lightly with olive oil and cook on a hot flat grill or in a hot frying pan until golden but not cooked through. Drain on absorbent paper. Set aside.

For breadcrumb filling, heat the olive oil in a frying pan, add the onion and cook over low heat for about 8 minutes or until soft. Add the breadcrumbs and cook until the crumbs begin to brown. Remove from heat, stir in the remaining ingredients and set aside.

For the tomato sauce, heat the oil in a frying pan over a medium heat. Add the garlic, salt and pepper and cook over a low heat for about 5 minutes or until the garlic is golden but not browned.

Add the chilli and cook for a further 30 seconds. Stir in the wine and simmer for 2 minutes, then stir in the chopped tomatoes, reserved liquid, sugar and basil and simmer, uncovered, for 15 minutes or until sauce is thickened and rich in colour. Cool.

To assemble, lightly grease four 300ml-capacity ramekin dishes with a little olive oil. Place three slices of zucchini over the base of each ramekin, pushing up the side of dish, if necessary. Scatter with 1 heaped tbsp of breadcrumb mixture and 1 tbsp of crumbled goat's cheese, then top with 2-3 tablespoons of tomato sauce.

Repeat, layering once more, starting with a layer of zucchini and finishing with a layer of zucchini. Repeat with remaining ramekin dishes and ingredients.

Serve the baked zucchini in the ramekin dishes, topped with a spoonful of extra tomato sauce.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.