INGREDIENTS
5-6 small zucchini (no
longer than 5-6 inches)
Olive Oil
3 cloves garlic
sliced thinly
2 tomatoes chopped or 12-14 ounces (about 400
grams) chopped tomatoes
Chopped
parsley
Salt/pepperDIRECTIONS 1.
Preheat oven at 350 degrees Fahrenheit (180
Celsius).
2. Wash the zucchini (do not peel), cut the
edges slightly.
3. Thinly slice
garlic.
4. Make long slit in the zucchini lengthwise
deep enough to stuff it with garlic. Stuff with
garlic.
5. Place zucchini and tomatoes in pan or
casserole dish.
6. Pour over the olive oil- about 1/3
to 1/2 cup.
7. Add salt, pepper and parsley and turn
zucchini so they are covered in the olive oil.
8.
Cook in the oven for about 1 hour and 15 minutes, until the
skin is soft.
Serve whole or cut in small
pieces. Accompany with cheese and bread.
(Source:
http://www.olivetomato.com/roasted-zucchini-with-garlic-and-tomato-a-recipe-from-crete/#more-3512)
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