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Zucchini and Tomato Bake
- RECIPE MAKES: 2
- PREP TIME: 10min
- COOK TIME: 50min
Method
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.
Ingredients
- 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
