This dish makes a colourful presentation and is admittedly snappy and straightforward to prepare. I love how the blanching takes away any bitterness from the zucchini, and the unusual herbs and veggies come by a dollop of richness from creme fraiche. Whenever you are sharp company, you would complete the first few steps sooner than time and keep the 5 or 10 minutes of baking except after they near. —laura
diminutive zucchinis (or 1 orderly)
cherry tomatoes, prick in halves or quarters
unusual basil, chopped (parsley or chives would work absolute most reasonable too)
- In the low cost of the zucchini: discard ends and reduce lengthwise into lengthy, thin slices, lower than 1/4 high-tail thick (if the zucchini is admittedly lengthy, you would prick the slices in half of to slot within the roasting dish)
- Bring a orderly pot of water to a boil whereas you assemble cutting the veggies and herbs. When the water is boiling, gently add the zucchini slices and hump; blanch them for 2-3 minutes except a bit of softened. Drain and switch to a colander lined with paper towels to dry.
- When ready to bake, preheat the oven to 375 F (190 C). Recount the dried, blanched zucchini slices in a ceramic or glass roasting dish covered with olive oil; sprinkle with salt & pepper. Unfold creme fraiche over the tops and add tomato slices around sides and on prime of the zucchini. Sprinkle the herbs on prime and bake for 5-10 minutes, or except zucchini is gentle within the heart and the creme fraiche is melted and starting up to bubble.