Foodie Friday Challenge – Delicious Zucchini Bake

Let’s talk about food! The zucchinis growing in my small vegetable garden are like buses: They are either a rarity or, like buses, arrive all at once! I now have a few tried-and-tested recipes when my zucchini arrive like buses. Our daughter, who lives in France, gave me this delicious recipe, and I added my own twist.

Ingredients:

3-4 zucchini, 2 onions, ravioli (cheese or meat) or Ravioli du Dauphiné if you live in France, tomato pulp, grated cheese, cooking cream or bechamel sauce, goat’s cheese, a pinch or two of oregano depending on personal taste, pepper or smoked paprika if you like extra heat, fresh or dried garlic, paprika.

One of the ingredients in the French recipe was Ravioli du Dauphiné (see below), which we can’t buy in Portugal, so I substituted normal cheese ravioli. Both meat and cheese work well.

Image citation: Raviole du Dauphiné. (2024, August 17). In Wikipedia. https://fr.wikipedia.org/wiki/Raviole_du_Dauphin%C3%A9

Thinly slice zucchini and soften in the oven or frying pan. Thinly slice onion and caramelise in a frying pan.

Once softened, add to a greased baking dish in layers.

One layer of zucchini is followed by a layer of grated cheese, caramelized onion, a drizzle of cream and tomato pulp, black pepper, a pinch of oregano, and garlic. Then, add the first layer of ravioli.

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Add another layer of grated cheese, cream, tomato pulp, zucchini, caramelized onion, and seasoning.

Voilà

Top with a further layer of zucchini, grated cheese, and sliced goat’s cheese and cream. (Remember, goat’s cheese is salty, so I never added salt to the recipe.

Bake in the oven at 200C/390F for 30-45 mins.

NB. I forgot to add the final dash of cream to the topping before baking…oops. So, this version had a crispier top layer.

Serve with a side salad or wilted spinach.

NB. Another variation is to add sliced tomatoes to each layer. Delicious.

Serve hot or cold.

If I want to make this recipe again anytime soon, I must buy zucchinis from the supermarket. I guess I’ll never be self-sufficient.

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Related Posts:

Piglet’s Foodie Friday