Wednesday, 10 August 2011

Zucchini and Tomato Bake

My friend Kathleen introduced me to this bake. We made the precursor to this recipe and it was based on a sauce we made from one of those semi-ready-meal pouches (which shall remain nameless) and I was horrified to discover that it was a) super yummy and b) actually a really good idea (I am normally slightly disturbed by the things you are supposed to be able to make with them).
Anyhow, so I am slightly embarrassed to admit that I went to my local supermarket and actually looked for that stuff, but I couldn't find it.
So today we will be making a home-made, non-MSG-filled, still-super-addictive version of the packet-amazingness.

Zucchini (Courgette) and Tomato Bake (per person)
1 medium Zucchini (about 200 g)
1 Tomato
Olive Oil
1 tbsp Cream Cheese
1 tbsp Nutritional Yeast
1 tsp Oregano (and other herbs you like)
1 tbsp Tomato Puree (optional)
200 ml Stock (or water and about half a stock-cube) - if you are making this for more than 1 person, reduce the liquid to possibly close to 100 ml per person (I will tell you where to check how much you need in the recipe)
Salt and Pepper

Preheat your oven to 190˚C
Cut the zucchini into rounds about 0.5cm thick. Slice the Tomato (those slices will probably be a bit thicker, but try to stay well below 1cm).
Heat some olive oil in a pan and sauté the zucchini slices until they are slightly browned. All we are aiming for with this is some brown spots on the zucchini, nothing more really.
Mix some of the stock with the cream cheese, nutritional yeast, and tomato puree (if using) until you have a semi-smooth mixture and pour it over the zucchini. If there is pretty much no liquid around the zucchini, add some more now, but they don't need to be covered. Add the tomato slices and some herbs. I like oregano with this dish but the options are endless here, so experiment a bit! Add some salt and pepper if you feel the sauce needs it. Let the sauce simmer for a couple of minutes.
Pour everything into an ovenproof dish (if it looks like the vegetables are drowning in the liquid, don't use all of it) and bake it for 15-20 minutes.
I tend to have this on its own but it's really nice with some bread or pasta as well.

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