Baked Zucchini with Tomato Sauce and Cheese Crust

Ingredients

• 3 zucchini, thinly sliced
• 1 red onion, chopped
• 3 garlic cloves, minced
• 250 g canned tomatoes
• 2 tablespoons olive oil, divided
• Salt, to taste
• Black pepper, to taste
• Italian herbs, to taste
• 150 g hard cheese, grated
• 1/2 cup breadcrumbs
• Fresh dill, chopped, to taste

Method

1. Slice the zucchini thinly, sprinkle with salt and leave for 15 minutes.
2. Pat the zucchini slices thoroughly dry with paper towels.
3. Heat some of the olive oil in a frying pan.
4. Fry the zucchini in batches on both sides until lightly golden, adding more oil as needed.
5. Transfer the cooked zucchini to a plate.
6. For the tomato sauce, sauté the red onion until softened.
7. Add the garlic and cook briefly until fragrant.
8. Add the canned tomatoes, black pepper and Italian herbs.
9. Simmer the tomato sauce for about 15 minutes, until slightly thickened.
10. Combine the grated cheese with the breadcrumbs and chopped dill.
11. Layer the zucchini, tomato sauce and cheese mixture in a baking dish, repeating until all ingredients are used.
12. Finish with a layer of the cheese and breadcrumb mixture.
13. Bake at 180°C (350°F) for 20 minutes, until bubbling and golden.