Zucchini, Mint & Tomato Casserole

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0% would make this recipe again

Submitted by Élise Ouzounian (QC)

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Ingredients

2 zucchini 8.9 oz
1 tbsp canola oil 0.5 fl.oz
1 onions, diced 7.1 oz
2 tomatoes, 6 cm in diameter 8.5 oz
1 tbsp sugar 0.5 oz
1 pinch salt [optional]
1/2 cup water 4.2 fl.oz
4 tsp lemon 1/2 lemon

Method

  1. Halve the zucchini lengthwise and slice 1 inch thick pieces.
  2. In a pan, heat the oil and add the onion and mint powder.
  3. Add the zucchini and mix so the zucchini will absorb the oil.
  4. Add the tomatoes, sugar, salt and water and bring to a boil.
  5. Cover and cook on a low heat for about 20 minutes.
  6. Add the lemon and simmer for another 10 minutes.

Observations

Delicious when served with rice and fish.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegan | Vegetarian

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