Zucchini and Tomato Fans
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 teaspoons olive oil
- 1 large red onion, halved and thinly sliced-divided
- 5 garlic cloves, very thinly slice-divided
- 2 - 2 1⁄4 lbs zucchini
- 6 small tomatoes
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 1⁄2 teaspoon coriander seed
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 2⁄3 cup white wine, dry
- 1⁄4 cup parmesan cheese, freshly grated
directions
- Preheat the oven to 425 degrees.
- Prepare the zucchini by washing, trimming the stem ends, splitting in half crosswise,and each half sliced lengthwise to within 1 1/2 inches of untrimmed end to form fan shapes, making 3 or 4 long cuts in each half.
- Prepare the tomatoes by halving each stem end to root end and thinly slicing.
- Oil a 2 to 3 quart casserole dish with the 2 teaspoons of oil and scatter half of the sliced onion and half of the garlic on the bottom of the dish.
- On top of onion place the fanned out zucchini, then wedge the tomato slices in between the zucchini cuts.
- Sprinkle the zucchini and tomatoes with herbs.
- Scatter the remaining onion and garlic slices on top of this.
- Pour the white wine over all, sprinkle on parmesan, cover tightly with foil, and bake for 30 minutes.
- Turn off the oven and let the dish come to room temperature in the oven (about 30 minutes) if you have the time.
- If not, remove when done.
- Serve warm or at room temperature with crusty bread.
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RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin