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Zucchini and Tomato Bake

  • PREP TIME: 10min
  • COOK TIME: 50min
Step 1

Pre-heat oven to 190°C.

Step 2

Melt butter in a saucepan over medium-high heat, add onion. Fry, stirring often, 5 min, or until onion just starts to brown. Cover with a lid, reduce heat to very low, fry further 10mins, or until onion starts to caramelize.

Step 3

Add stock, simmer further 5 min. Set aside.

Step 4

Meanwhile, thinly slice zucchini and tomato.

Step 5

Spread onion over the base of a tart dish, approx. 22cm in diameter.

Step 6

Starting on the outside edge, layer zucchini and tomato slices alternately in a circular pattern Try saving the bigger slices for outside and smaller ones for the inner circles. Continue until onion is covered.

Step 7

Brush vegetables lightly with oil and sprinkle with black pepper.


Step 8

Bake 30 min. Serve hot.

  • 1 Tbsp butter or margarine
  • 4 large brown onions, peeled, thinly sliced
  • 1/3 cup gluten free vegetable stock
  • 1 large zucchini
  • 3 medium Roma or plum tomatoes
  • Olive oil
  • Black pepper