Zucchini Bake Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| 2 large onions, sliced into rings | ||
| Garlic | 1 Clove (5gm), crushed | |
| Green pepper | 1 , diced | |
| Italian herbs | 1 Teaspoon, mixed | |
| 125 g / 4 oz mushrooms,sliced | ||
| 450 g / 15 oz canned tomatoes, undrained and mashed | ||
| Tomato Paste | 1 Tablespoon | |
| 1 tablespoon cornflour blended with 1/2 cup water | ||
| 3 medium zucchini, thickly sliced | ||
| Breadcrumbs | 1/2 Cup (16 tbs) (Topping) | |
| Cheese | 2 Tablespoon, grated (Topping) | |
Directions
1. Heat oil in a saucepan and cook onion, garlic, green pepper and herbs for 2-3 minutes or until onion is soft. Add mushrooms and cook for 5 minutes.
2. Stir in tomatoes and tomato paste, cook until mixture boils. Stir in cornflour mixture and cook until sauce thickens.
3. Boil, steam or microwave zucchini until just tender. Place in a shallow ovenproof dish and pour tomato sauce over. Top with breadcrumbs and cheese.
4. Place under a preheated grill for 5 minutes or until top is golden.
2. Stir in tomatoes and tomato paste, cook until mixture boils. Stir in cornflour mixture and cook until sauce thickens.
3. Boil, steam or microwave zucchini until just tender. Place in a shallow ovenproof dish and pour tomato sauce over. Top with breadcrumbs and cheese.
4. Place under a preheated grill for 5 minutes or until top is golden.
Chef
