Courgette and Tomato Bake Recipe
This zucchini casserole has been made for centuries in Provence. It is a delicious side dish you can prepare to serve with meats.
Ingredients
- 1 tbsp olive oil plus more for drizzling
- 1 large onion sliced, about 225 g / 8 oz
- 1 garlic clove finely chopped
- 1 lb tomatoes 450 g
- 1 lb zucchini 450 g
- 1 tsp herbes de Provence 5 ml, dried
- 2 tbsp ml/2 grated Parmesan cheese 30 ml
- Salt
- Black pepper freshly ground
Instructions
- Preheat the oven to 180°C/350°F/ Gas 4. Heat the oil in a heavy saucepan over a low heat and cook the onion and garlic for about 20 minutes until soft and golden.
- Spread over the base of a 30 cm/12 in shallow baking dish.
- Cut the tomatoes crossways into 6 mm/ 1/4 inch thick slices. (If the tomatoes are very large, cut the slices in half.)
- Cut the zucchinis diagonally into slices about 1 cm / 1/2 inch thick.
- Arrange alternating rows of zucchinis and tomatoes over the onion mixture and sprinkle with herbs, cheese and salt and pepper.
- Drizzle with olive oil, then bake for 25 minutes until the vegetables are tender.
- Serve hot or warm.