Zucchini Provencal



  • 1 to 2 medium sweet onions, thinly sliced

  • 1 to 2 tbs. olive oil

  • 3 zucchini (6-8 inches long and 1 1/2 in diameter) thinly sliced (about 1/4 to 1/8th inch)

  • 3 to 5 peeled and sliced tomatoes fresh sliced to 1/4 inch

  • 1/4 cup Dijon mustard

  • 2 peeled and crushed garlic cloves

  • 4 tbs. olive oil

  • Salt and Pepper to taste

  • 1/2 to 1 tsp. of fines herbs or any other Italian or French herb combination such as marjoram, thyme, oregano, rosemary. Don’t over spice!

  • 1 tbs. grated parmesan cheese



  • Fry the onions in 1-2 tbs. olive oil with a little salt until soft and beginning to brown (15-20 minutes) stirring every few minutes so they don’t burn.

  • Spread the cooked onions in the bottom of the baking dish that has been lightly oiled.

  • Arrange the sliced zucchini in rows overlapping rows over the onions and salt.

  • Arrange the sliced tomatoes on top.

  • Make an emulsion by slowly adding the olive oil to the mustard so it all binds together. Then add the garlic and spices and spread over the top of the vegetable mixture.

  • Sprinkle with the cheese and bake at 400 for 30 minutes or until beginning to brown

Another wonderful way to use zucchini is making curried zucchini soup. I never use a recipe for this. I just fry sweet onions, add chunks of zucchini and fry them and then briefly fry curry powder. I then add chicken or vegetable broth and simmer until the zucchini is soft. Then I put it all in the blender or food processor, taste for seasoning and serve as is or add cream or milk. This soup is great hot or chilled. But for those of you that need a recipe I have imposed on my friend.

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