Peel the zucchini. Cut into thick slices. Heat the oil in a frying pan with the 2 crushed garlic cloves. Fry the zucchini slices in several batches over a moderate heat, to avoid burning the oil, only to sweat and soften them. Take out with a skimmer, drain in a sieve. Put the chopped onions into the frying pan. A few minutes after, add the skinned and seeded tomato flesh with the thyme. Reduce to a paste for about 20 minutes. Salt and pepper, add the parsley. Put half of the zucchini into an ovenproof dish, pepper, sprinkle with half of the cheese and half of the tomato paste. Fill the dish with the remaining zucchini, topped with the remaining tomato paste and cheese. Moisten with the white wine, bake in a hot oven (400F) to gratin.
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8 medium-sized zucchini
8 tomatoes
2 cloves garlic
3 tbsp chopped onions
2 tbsp chopped parsley
a pinch of thyme leaves
3 1/2 oz Emmenthal cheese, grated
4 tbsp white wine
7 tbsp olive oil
salt, pepper
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30
mn
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60
mn
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This dish is often served with Creole rice. It can be served with a rosÄ Bandol wine.
