Zucchini and tomato fans from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 458) by Jacques Pépin

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Notes about this recipe

  • L.Nightshade on August 01, 2012

    Zucchini are sliced but left attached at the stem end. They are then fanned out and sliced tomato and garlic are placed between the slices. The fans are then brushed with oil and dusted with salt, pepper, and herbes de Provence. Bake at 400 for 30 minutes. I have made zucchini fans like this before, but I liked the addition of the herbes, it really gave it that South of France feel. And although I had very wimpy winter tomatoes, roasting them rather brought out the flavor. Easy to prepare, and bright on the plate.

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