Zucchini & Garlic Bake

I usually hate zucchinis, I find them watery and bland, but… this recipe makes them the kind of vegetable I’m interested in. The use of butter and cream does play a huge role, and did I mention I use a whole globe of garlic? Yup, it’s true, the flavours are so French and delicious. It is perfect for a dinner party, where plain old veggies won’t do. Different names for Zucchinis are courgettes or baby marrows.

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The Real Meal Revolution

800 g zucchinis
1 onion, sliced
1 handful of fresh thyme sprigs
1 globe og garlic, peeled
250ml cream
100g butter, cubed
80g Parmesan, grated
Kosher salt and black pepper

Serves 4
Preparation 10 minutes
Cooking time 1.5 hours

Preheat the oven to 150C.

Cut the baby marrows into quarters, lengthways (down the middle) and slice the onion.

In a casserole dish lay the onion, baby marrows, thyme and garlic, season well with salt and a generous amount of pepper, mix well and press down.Ā 

Dot the butter cubes over the top of the dish and cover with cream.

Place it in the middle of the oven and bake for one and a half hours.
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Once it has baked, cover with grated parmesan and grill until it forms a nice cheesy rust.

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