3 large tomatoes, thickly sliced (each into thirds is best)
2 tbsp Parmesan (or Vegetarian alternative)
Heat oven to 180C/160C fan/gas 4 and grease a rectangular ovenproof dish.
Cut the zucchini in half across, then cut each one lengthways into 3 long slices and brush sparingly with oil.
Heat a griddle pan and cook the zucchini in 2 batches for 6 mins each side until softened and charred.
Meanwhile, spread the gluten free bread generously with the cheese. Beat the eggs, lactose free milk and pesto together with seasoning.
Arrange the gluten free bread in the dish, stacking the slices vertically as though in a toast rack, then arrange the zucchini and tomatoes between the slices – you can put 2 slices of zucchini between some to pad them out.
Pour over the pesto mixture and bake in the oven for 55 mins-1 hr until set and starting to puff up. Sprinkle with Parmesan to serve.