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 Mediterranean
Zucchini Bake
Submitted by Joel Lafond,
Executive Chef with the Shaarey Zedek Synagogue Catering Department
Planted way too much zucchini
and not sure what to do with it all? Here is a simple recipe that is
easy to make and tastes great. It would compliment most barbecued meats.
You could always
leave out the olives or add your own twist. If you happen to have fresh
basil in your garden, it would
also be a nice addition. Enjoy the rest of your summer because it won't
be long until we're knee-deep in snow.
Yield – 4 servings
Ingredients
|
3 medium |
Zucchinis, cut into 1/2 cm (1/4") half moons |
|
125
ml (1/2 cup) |
Black Olives, sliced |
|
125
ml (1/2 cup) |
Feta Cheese, crumbled |
|
250
ml (1 cup) |
Your favourite Roasted Red Pepper and/or Tomato Sauce |
|
25 ml (1 tbsp) |
Olive Oil |
|
25
ml (1 tbsp) |
Parmesan Cheese |
|
|
Salt and Pepper |
Method
Combine
all ingredients (except parmesan cheese) thoroughly in a bowl.
Spread out in a casserole dish and sprinkle parmesan cheese over the
top. Bake at 175º C (350º F) for about 7 to 10 minutes or until
golden brown on top.
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