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Vegetable & Quinoa Crust Bake
Zucchini Casserole
(c)2005-10 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all
Parve, Vegetarian, Dairy
This Courgette Bake is a good one for Pesach, you could of course add or substitute aubergines or even potatoes - 1 medium aubergine or potato is roughly equivalent to 1.5 medium courgette/zucchini
6 medium sized zucchini
4 large plum tomatoes
1 small onion
Clove crushed garlic
Little olive oil for greasing
Seasoning
Tsp each fresh chopped marjoram and basil
1 small mozzarella
Finely dice the onion and mix with the garlic, herbs and seasoning.
Grease a casserole dish (6x10 ins - 13x22cms)
Slice the zucchini and tomatoes lengthwise
Slice the cheese as thinly as you can
Layer the zucchini, tomatoes, onion mix in the casserole - repeat if you have some left. Top with the cheese, cover and bake for 20 minutes in a moderately hot oven at 190°C, 180°C Fan, 350°F or Gas 5.
Remove the lid and cook for another 7 minutes to brown the cheese.
Serve either hot or cold we like it with mashed potatoes or a green rocket & watercress salad