Zucchini Fans

Marsha Gardner


A very nice presentation of zucchini for a special meal.

pinch tips: How to Wash Fruits & Vegetables





long narrow plum tomatoes
4 small
firm zucchini about 6 inches long
4 clove
garlic peeled
2 Tbsp
olive oil, extra virgin
1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1/2 tsp
herbs de provence (mix of basil, fennel, lavender, marjoram, summer savory and thyme)

Directions Step-By-Step

Preheat oven to 400-degrees.

Wash tomatoes and cut each of them lengthwise into 1/4-inch slices leaving slices attached at the stem end so they can be opened like a fan. Each zucchini should have 4 slits.
Arrange zucchini side by side in lightly oiled roasting pan with enough space between to fan them out. Slide a slice of tomato into each each slit and press down firmly on zucchini to create a fan with alternating segments of zucchini and tomato.
Cut each garlic clove lengthwise into 8 thin slices; slide slices into fans alongside tomato slices. Brush entire surface of fans with oil, and sprinkle salt, pepper and herbes de Provence on top.
Bake 30 minutes, or until vegetables are soft and fans are nicely browned on top. Using large spatula, transfer fans to 4 plates. Serve immediately.

About this Recipe

Course/Dish: Vegetables
Other Tags: Quick & Easy, Healthy