Directions

1. Preheat a fan oven to 170 Celius and brush a 9 inch by 12 inch shallow baking dish with a little olive oil.
2. In a small pan, add the butter and olive oil. Heat on a low heat and add shallots, fresh and dried chilli, garlic, salt and thyme leaves. Cook for about 5-7 minutes until the shallots are soft and translucent. Spoon this mixture into your baking dish and spreadh evenly.
3. Using a mandolin, slice the courgettes into even slices. Stack up alternating colours and arrange in the baking dish in rows. Try to squeeze in as many as you can as they will shrink down a little. Brush with the extra olive oil and sprinkle over a little salt. Place in the oven for about 30 minutes.
4. Make up the flavoured breadcrumbs by combing the breadcrumbs with lemon zest, black pepper and fresh thyme leaves.
5. Remove from the oven and add the breadcrumbs and grated Parmesan. Place back in the over for about 15 minutes. Serve immediately with some chopped parsley and some chilli flakes.