Zucchini is now available at the Farmer’s Market.
I still remember when I first grew zucchini in the garden. I did not know what to do with the many zucchini that kept growing. Zucchini Provencal was one of the first recipes that I discovered.
Zucchini Provencal is a layered dish of zucchini, onion, tomato and cheese baked together.
Very yummy!
Zucchini Provencal
Print recipeIngredients
- 2 Medium-sized zucchini (green or yellow or a mixture of the two) (sliced about 1/4 inch thick)
- 3 Medium-sized fresh tomatoes (sliced about 1/4 inch thick)
- 1 Large onion (thinly sliced)
- 1/2 cup grated or shredded old cheddar cheese
- salt and pepper to taste
Directions
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Wash the zucchini and then slice into 1/4 inch thick slices. Heat 1 tbsp of olive oil in a frying pan and fry the zucchini, browning both sides. Set aside.  | |
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Thinly slice the onion and then fry in the same pan as the zucchini until the onion is melted and golden. Set aside.  | |
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Wash the tomatoes and slice into 1/4 inch slices. Fry in the same pan as the onion and zucchini, browning both sides. Set aside.  | |
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Place one-half of the zucchini in the bottom of a casserole. Add one-half of the onion and then one half of the tomato. Salt and pepper the layer. Sprinkle with half of the cheese. Repeat the layers.  | |
| Bake at 350 deg F for 40 minutes or until bubbly. | |