Cherry Tomato and Zucchini Bake

A yummy vege side-dish, and a great way to use up a surplus of home-grown cherry tomatoes! You can use polenta (cornmeal) in place of the breadcrumbs if desired. Tear the basil leaves, rather than chop, to retain the flavour.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 4  medium zucchini, thinly sliced
• 2  cups cherry tomatoes
• 4 -5  large tomatoes, chopped (or you can use a can of crushed tomatoes)
• 4  tablespoons olive oil
• 3  tablespoons tomato paste
• 1  large onion, thinly sliced
• 3  garlic cloves, crushed
• 10  fresh basil leaves, torn
• 1  cup  grated  tasty cheese
• 1⁄2 cup  breadcrumbs

Directions

1. Preheat oven to 190°C.
2. Fry the onion slices and garlic in frypan until soft.
3. Lightly grease a 5-cup ovenproof dish.
4. Combine zucchini, tomatoes, paste, basil and 1 tbsp oil in the dish.
5. Sprinkle cooked onion and garlic over the top of zucchini and tomato.
6. Top with cheese and breadcrumbs, then drizzle with remaining oil.
7. Bake for 45 minutes, or until golden, bubbly and cooked through.