SLOW BAKED ZUCCHINI WITH TOMATO DRESSING

This is a take on a Karen Martini recipe from her Feasting book which I stole from my Mum ages ago and have no intention of giving back. It solved a little zucchini tomato problem I had a few weeks back; tomatoes are best fresh when picked straight off the vine in your sunny backyard but zucchini is best cooked through and infused with another flavour. Therefore, if you want to serve them together, one vegie ends up suffereing. Not here! The zuchini is slow cooked with a bay leaf and the tomato is fresh and punchy in a dressing on top.

I put this together a few hours before dinner, then about 20 minutes before we were ready to eat, I baked some salmon fillets to serve taratoor style(another recipe I'd like to share here soon!). A good, easy dinner.

SLOW BAKED ZUCCHINI WITH TOMATO DRESSING

 3-4 medium zucchini, sliced into rounds
1 tbs olive oil
2 tbs water
Salt and pepper
1 bay leaf

For the dressing
3 ripe medium tomatoes, chopped
Handful of parsely, chopped
Juice of 1 lemon
Salt and pepper

Heat the oven to 150C. Lay the zucchini in the bottom of a casserole dish with a tight fitting lid. Add the water, olive oil, bay leaf and season. Bake for around 45 minutes or until the zucchini are very soft.  Mix the dressing ingredients together. Place the zucchini on a plate, top with the dressing and serve.