Some cosmetic changes in preparation for larger site changes in the works.

Close
Joe

Zucchini Nicoise

Veteran Member
8089 posts
Joined: Dec 14, 2005

Options

Posted to Thread #315 at 6:13 pm on Jan 2, 2006

Toss together in a 9" x 13" baking dish:

1-1/2 to 2 lbs. zucchini, sliced 3/8" thick
13 oz. canned tomatoes, drained and chopped
1 large red onion, thinly sliced
3 garlic cloves, crushed
1/4 cup olive oil
1 cup black olives (I like them unpitted but you have to warn the guests)
2 tsp. herbs de Provence
1 Tbs. capers
Salt and pepper to taste.

Bake at 375*F for about 45 minutes, or until zucchini and onion are tender, tossing occasionally and adjusting the temperature up or down if the mixture is too dry or too watery. You want the finished dish to be just glazed in its own juices.

Sprinkle with:

1 Tbs. shredded fresh basil

Serve warm, tepid or cold.

From Classic Home Cooking by Marion Berry and Marlene Speiler.

(I posted this at Gail's and others responded that they sprinkled it with goat cheese or feta cheese. )


Other messages in this thread: