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BAKED ZUCCHINI 

In English this vegetable has 3 names: Zucchini, Courgette and Baby Marrow. But the simplicity of this dish makes it one of the most enjoyed by cooks and guests, make it together with a Roast and a whole meal can be baked at once. The Zucchini can be cooked in advance and popped in the oven for 1/2 hour before serving.

Serves 4

BAKED ZUCCHINI 

½ kg (1 lb) Zucchini sliced

2 chopped tomatoes or ½ can - 400 g (14 oz) chopped tomatoes

1 green pepper cut in slices

1 onion chopped

4 small carrots sliced

2 tbsp sunflower oil

salt and white pepper

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  • Fry onions and green peppers till soft

  • Add carrots and brown

  • Add Zucchini and tomatoes, salt and pepper

  • Add enough water to cover vegetables.  Cover pot and simmer for ½ hour.

  • The Zucchini should be tender and of a paler colour. If not let it cook a bit longer.

  • If Zucchini are ready but there is still a lot of liquid, remove the cover and let it cook till some of the juice has evaporated but still wet.

  • transfer into an ovenproof dish. drizzle some oil on top and place in oven at 180°C (350°F) for 30 min or till crispy.

TIPS

* For a different look, you can peel the Zucchini with a potato peeler, you leave equal amount of peeled and unpeeled strips and cut the marrows in half length way and than cut the halves in big chunks. You can also add small carrots cut the same way.

* Always add 1 teaspoon sugar when cooking with tomatoes.

* Can use a mixture of red, yellow and green peppers. Cut them all and place the extra quantities in a freezer bag. They freeze very well.

*  Zucchini can be frozen, place them in a ziplock freezer bag and freeze. Defrost and place in an oven proof dish and bake them for 30 min at 180°C (350°F)

*  You could also cook the Zucchini a day or two earlier, place in the fridge and bake them when you need it.

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Serving suggestions:

As a side plate for roast or casserole.

Delicious as a vegetarian mix for pasta.

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