Tomato Thursday: Zucchini and Tomato Bake

Zucchini is popular plant in gardens, because it’s quite easy to grow and it easily produces lots of squashes. Sometimes it produces them too much. Here’s a tip for those who grow zucchini in their backyard and don’t know what to do with all of them. And of course for everyone else who loves zucchini.

The recipe is enough for 2-3 people, but it’s easy to make a bigger batch. Just take a bigger dish and use more zucchini and tomatoes.

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Zucchini and Tomato Bake

1 zucchini
2-3 tomatoes
salt, pepper
herbs (we used basil and oregano)
1 tbsp olive oil

Slice zucchini and tomatoes. Grease an oven proof dish and put a layer of zucchini on the bottom. Sprinkle with salt, pepper and herbs. Add a layer of tomatoes. Continue until all zucchini and tomato slices are in the dish. Drizzle the oil on top. Cover and bake in 200 Celsius degrees 30-45 minutes or until vegetables are soft. Remove the lid in the end of the baking if it looks like there’s too much liquid in the dish.

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