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| Photo by K. Ercius |
2 small zucchini
3 firm tomatoes
2 sweet onions (or red for more color)
4 to 5 garlic cloves
4 branches each; thyme and oregano
salt and pepper to taste
2/3 cup dry white wine
1/2 t. coriander
1/3 c. olive oil
- Wash zucchini, split in half lengthwise.
- Place halves, cut side down and slice each lengthwise in to 3-4 parts without severing the slices from the stem end.
- Core tomatoes, halve vertically and slice thinly.
- Slice onions and garlic as thinly as possible (I press the garlic in a garlic press).
- To assemble oil the casserole.
- Scatter 1/2 the onions and garlic over the bottom of a large, shallow casserole.
- Press fans, cut side down firmly in to place.
- Place tomato slices between the zucchini slices.
- Sprinkle herbs on top.
- Drizzle 1/3 c. olive oil liberally over all.
- Top with 2/3 c. white wine.
- Cover with foil and cook in a 357 degree oven for 30 to 40 minutes or until tender.
