1 courgettes, peeled julienne style
1/2 tin chopped tomatoes
1/3 ball mozzarella
2 slices of parma ham
1/3 pack basil
Salt and pepper to taste
1. Bring a frying pan to a medium heat, roughly tear the ham and dry fry for 2 minutes until crisp, then transfer to a plate.
2. Add the tinned tomatoes to the pan, along with the salt and pepper. Bring to the boil, then simmer for 7-10 minutes until reduced.
3. Toss the courgetti into the sauce, and cook for 2 minutes.4. Divide the mix between two bowls, then top with the parma ham and basil. Tear the mozzarella and sprinkle over the top.