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So, here is what I made, which was fabulous. So make sure you bookmark this recipe when things start to get boring in your own zucchini world. 
Zucchini Gratin
(serves four)
1 large red onion, sliced
salt and pepper
3 Tablespoons olive oil
1.5 pounds zucchini, sliced
4 cloves garlic, chopped
1/3 cup fresh chopped herbs (I used thyme, marjoram and basil)
1 can cherry tomatoes (I got a fantastic can from the store in Orte. Best I’ve ever had. But you can certainly substitute good cherry tomatos)
1/2 cup grated parmesan
Preheat oven to 350F (180C)
Heat olive oil, and turn up heat. Add onion and saute, over high-ish heat. I cooked all of this over high heat so everything sort of carmelizes, and doesn’t get mushy.
When softened, add zucchini. Cook, stirring, until it starts to cook (but don’t over cook!) Add herbs and garlic and stir a few times. Add tomatoes. If using canned, also pour in juice. If using fresh, add 1/4 cup of water. Let bubble and simmer for about 5 minutes, until juice is absorbed. Taste for salt.
Pour all of this into an oiled oven dish. You should have lots of carmelized gunk at the bottom of the pan. Pour in 1/4 cup of water, and scrape it up, and then add that too. 
Sprinkle parmesan over all, and put in oven for about 20 minutes, till bubbling and cheese is melted and starting to brown.

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Comments

  1. I have a recipe for zucchine and cod lasagna, using thin slices of steamed zucchine instead of pasta sheet. That might be a good alternative. Or you can make cake.

  2. Don’t think I ever saw canned cherry tomatoes in USA. Don’t think whole canned would work. Have to try fresh. Will have to eye-ball it.

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