Baked courgette fritters with marinara sauce

Ingredients

For the roasted garlic skinny dip

• 1 tsp extra virgin olive oil
• 1 large garlic bulb, with the top sliced off
• 200g/7oz low-fat cream cheese
• 3 tbsp low-fat Greek yoghurt
• ½ bunch chives, finely chopped

For the marinara sauce

• 2 tbsp olive oil
• 1 large red onion, finely chopped
• 2 garlic cloves, finely chopped
• 400g/14oz can chopped tomatoes
• 2 sprigs thyme, leaves finely chopped (about 1 tsp chopped leaves)
• pinch caster sugar (optional)
• flaked sea salt and freshly ground black pepper
• large handful fresh basil leaves, roughly torn

For the courgette fritters

• 3 medium free-range eggs
• 50g/1¾oz wholemeal or plain flour
• 125g/4½oz dried natural breadcrumbs
• 2 packed tbsp finely grated parmesan cheese (or a similar vegetarian hard cheese)
• 2 tsp chopped rosemary leaves
• 2 medium courgettes (as straight as possible)
• spray oil

To serve

• 1 small lemon, cut into wedges