Tomato Zucchini Casserole

Serves: 4

Ingredients
  • 3 large zucchinis, thinly sliced
  • 3 large tomatoes, pureed (makes 2 cups)
  • 6 cloves garlic, mashed
  • ¼ cup chopped parsley
  • ½ cup chopped green onions
  • 1 lemon, squeezed
  • 1 tablespoon vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon mexican chile
Instructions
  1. Preheat oven to 350F (180C).
  2. Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.
  3. Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.
  4. Transfer them in a large baking dish so that the layer is not very thick. Bake for about 45 minutes.
  5. Serve hot or cold, optionally with yogurt.


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