Pardon the picture I was too busy eating it to take a good one…..
My friend Julie introduced me to this delightfully simple recipe that is full of natural vegetable flavours. Apparently this was a staple in her household growing up and I can see why – it’s nice use of garden veggies! Julie and I made this while traveling to the beautiful Queen Charlotte Islands (off the West Coast of BC) and got all of the ingredients from the farmers market! Lovely!
This is a nice recipe for autumn because you can often find people begging you to take their leftover garden tomatoes and zucchini! This recipe can be made on the BBQ on a hot day or in the oven on a cold day.
Ingredients: (This makes 4 hearty servings, it can easily be doubled to serve a crowd)
– 3 large very ripe tomatoes or 1 large can of crushed tomatoes
– 1 large onion or 2 medium sized ones, chopped
– 1 tbsp olive oil
– 3 medium sized zucchini, sliced length-wise to about 1 cm
– 1 head of garlic (yup the whole head or at least 5-6 cloves), minced
– About 2-3 cups shredded mozzarella cheese
– Salt and pepper to taste
1. In a large skillet, heat oil and then add the onions, garlic and tomatoes. Simmer for about 5-8 minutes or until hot.
2. While those are cooking, slice zucchini into “lasagna” style noodles (length-wise). Shred cheese.
3. In a large lasagna pan (i.e. – 9X13 pan or larger) or a tinfoil roasting pan for the BBQ, place 1/3 of the tomato/onion mixture and spread around. Add half of the sliced zucchini to cover the tomatoes.
4. Add another 1/3 of the tomatoes, spread around. Add the remaining zucchini. Add the remaining tomatoes. Sprinkle the cheese over top.
5. Preheat oven or BBQ to 375F. Bake covered with tinfoil for about 60-75 minutes or until the zucchini is tender (the thicker the slices, the longer it will take).
Serve with thick slices of gf grainy bread, pasta or rice. I’ve tried it all three ways and it’s delicious 🙂 Sprinkle a little S&P over top if desired.