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Tian de courgettes

Ingredients 9
Servings 6


  • 1
    bunch spring onions
  • 90
    olive oil
  • 2
    cloves garlic, crushed
  • salt and milled black pepper
  • 800
    baby marrows
  • 750
    ripe tomatoes
  • 2
    sprigs thyme
  • fresh savory leaves (optional)
  • grated Parmesan cheese


Trim and slice spring onions (or use 2 medium onions). Heat 60 ml (4 tbsp) olive oil in a pan and sauté onions over low heat until soft and transparent, about 8 minutes. Add garlic and seasoning and sauté for a further 2 minutes. Transfer mixture to a baking dish and smooth top. Slice baby marrows diagonally into 5 cm long slices. Slice tomatoes in same way. Arrange rows of tomato and baby marrow slices on top of onions. Sprinkle thyme and savory over. Drizzle remaining olive oil over and season with salt and pepper. Sprinkle cheese over and bake at 200 ºC for 45 minutes, or until vegetables are tender and slightly browned. Serve hot or lukewarm, from baking dish.

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