Preparation

Wash the courgette and cut of the ends. Cut into thin slices lengthwise. Cook on a grill for a few minutes per side. Peel the potatoes, cut into slices and parboil for 2-3 minutes in salted water. Using an oven dish, spread a spoonful of bechamel on the bottom. Continue putting potatoes, covering them with the mozzarella, diced bacon, bechamel, basil, and a bit of Parmigiano cheese. Cover the courgettes, Mozzarella, bacon, bechamel, Parmigiano, basil and new potatoes, continuing in layers until all the ingredients have been used. Bake at 180°C for about 30 minutes or until golden brown on the surface.

Remove from oven, let cool slightly, and serve.