Quick Baked Zucchini With Creme Fraiche, Herbs & Tomatoes

1. 1

   Cut the zucchini: discard ends and slice lengthwise into long, thin slices, less than 1/4 inch thick (if the zucchini is really long, you can cut the slices in half to fit in the roasting dish)

2. 2

   Bring a large pot of water to a boil while you finish chopping the veggies and herbs. When the water is boiling, gently add the zucchini slices and stir; blanch them for 2-3 minutes until slightly softened. Drain and transfer to a colander lined with paper towels to dry.

3. 3

   When ready to bake, preheat the oven to 375 F (190 C). Place the dried, blanched zucchini slices in a ceramic or glass roasting dish coated with olive oil; sprinkle with salt & pepper. Spread creme fraiche over the tops and add tomato slices around sides and on top of the zucchini. Sprinkle the herbs on top and bake for 5-10 minutes, or until zucchini is soft in the middle and the creme fraiche is melted and starting to bubble.

* Per serving · 4 servings · Values may vary.

No additional tips available.