Herby Zucchini with Tomatoes
Bring the chicken stock and wine to the boil with the herbes de Provence, salt, ground black pepper and a pinch of sugar. Blanch the courgettes for around 3 minutes, remove from the heat and leave to cool in the broth.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a casserole dish.
Remove the courgettes from the stock and reduce the liquid by half.
Cut the courgettes lengthways into approx. ½ cm thick slices, ensuring that they remain attached at one end. Lay the courgettes in the casserole dish, splaying out into fan shapes. Arrange the slices of mozzarella and tomato in between the courgette slices. Pour the reduced stock over the dish, scatter over the fresh herbs and drizzle with oil. Bake in the preheated oven for around 12 minutes.