ZUCCHINI & TOMATO CASSEROLE
With such simple and fresh ingredients this Zucchini & Tomato casserole recipe from my Vegan cookbook will be a hit in any household and can be served as a main meal or as a side dish.
INGREDIENTS • 3 Large zucchinis, thinly sliced
• 3 Large tomatoes, pureed (makes 500ml)
• 6 Cloves garlic, mashed
• 60ml Chopped parsley
• 125ml Chopped green onions • 1 Lemon, squeezed
• 15ml Vinegar
• 45ml Olive oil
• 10ml Salt
• 5ml Black pepper • 5ml Chilli powder
Preheat oven to 180°C.
Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.
Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.
Transfer them in a large baking dish so that the layer is not very thick. Bake for about 45 minutes or until the top gets golden.
• Serve hot or cold. Serves: 4-6
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