Ingredients
-
2 Zucchini
-
6 TomatoesI prefer plum tomatoes
-
1 Garlic Clove
-
2 Tbsp Olive Oil
-
8 oz (226g) Fresh Mozzarella Cheese
-
1/2 cup Fresh Parmesan Cheese
-
2 tsp Herbes de Provence
Directions
Steps
|
1
Done
|
Preheat the oven to 350°F / 176°C. Peel the garlic clove and rub it all over the bottom and sides of a large casserole dish. |
|
2
Done
|
Finely slice the tomatoes and let them drain in a colander. (You want to get a lot of the water out first, otherwise you will have too much liquid when it comes out of the oven). Finely slice the zucchini. Tip: I just bought a new KitchenAid food processor and I literally sliced the 6 tomatoes and 2 zucchini in less than 10 seconds! You can check out this model here - I love it! KitchenAid KFP1466ER 14-Cup Food Processor. |
|
3
Done
|
Season the vegetables with salt and pepper as desired. Slice the mozzarella. Arrange everything in layers - zucchini slice, tomato slice, mozzarella slice. Sprinkle with herbes de provence and the Parmesan Cheese. Drizzle the olive oil on top, then bake for 45 minutes. |
|
4
Done
|
VariationYou can saute an onion and 1-2 crushed garlic cloves and add to the bottom of the casserole dish for extra flavor and layers. |
