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Tomato Zucchini casserole

Yields1 ServingPreparation20 minsCooking1 hr 15 minsTotal1 hr 35 mins

This casserole is very easy to prepare and also delicious if reheated.

Casserole courgettes et tomates au four

 5 tbsp (75 ml) olive oil
 2 cloves of garlic,finely chopped
 1 onion, thinly sliced
 1 tsp (5 ml) herbes de Provence
 4 zucchinis, sliced into rounds
 4 sliced tomatoes
 Salt and pepper
1

Set the oven rack in the lower third of the oven. Preheat the oven at 375°F (190 °C).

2

Pour half of the oil in a 7 inch x 11 inch (17 cm x 55 cm) ovenproof casserole and add half of the garlic, onion and herbes de Provence. Alternate the slices of zucchini and tomato as shown in the picture.

3

Top the vegetables with remaining garlic and season with salt, pepper and remaining herbes de Provence. Drizzle with remaining oil.

4

Bake in the oven 75 Minutes until the vegetables are tender.