Zucchini Provencal

This one originally came from my Mum, but doing a web search for zucchini provencal doesn't return a recipe like this one, so I'm not sure whether this is the original recipe Mum used, or one she mashed up and then just stuck the name on - quite possible she simplified the original one to make it quicker to cook during the week, equally possible this was her own concoction and she just banged the name on because the ingredients are the same. However it came about it tastes great (and this is from someone who's not a big fan of veggies).

It's simple to prepare, though does take a while to bake. Feel free to use different herbs (basil goes well) and add things like garlic if you want to mix it up. The quantities for the ingredients are pretty vague as it depends what size dish you're using. The basic principle is to layer slices of zucchini, onion and tomato with some herbs and seasonings until the dish is full. There's usually quite a bit of liquid in the dish at the end of cooking so I usually carefully pour this off from the side of the dish before serving.

Quantity: 2 - 4 servings

Prep time: about 30 minutes

Cook time: 40 - 50 minutes

Ingredients 

Quantity	Ingredient
1 or more	Zucchinis
1 or more	Tomatoes
some	Sliced onion (any type, brown, red, white, yellow is fine)
some	Salt
some	Pepper
some	Dried oregano or other herb
some	Grated cheese

Method

1. Slice the zucchini(s) into slices about 2 - 3 mm thick.The thicker they are the longer it takes to cook
2. Slice the tomatoes and onion. These can be a bit thicker (around 5 mm). Break the onion rings up into the individual rings or half rings
3. Brush an oven dish with some oil then layer in the ingredients. Start with the zucchini and place in a single layer so that the bottom of the dish is covered, then spread across some onion. Add some salt, pepper and oregano (and/or other herbs) and finish with a layer of tomato.
4. Keep layering the vegetables and seasoning until the dish is full or you run out, making sure to finish with a layer of tomato
5. Cover with foil and bake at 180°C for 20 minutes
6. After 20 minutes remove the foil and add some grated cheese over the top of the tomatoes.A mix of parmesan and regular grated cheese works well, and you could add a sprinkle of paprika if you're feeling fancy
7. Return the dish to the oven and bake for another 20 - 30 minutes. The zucchinis should be slightly firm when done
8. Serve either as a side dish or just as is for a light meal. There's normally a bit of liquid so use a slotted spoon so that it drains a bit