A traditional Greek-Cretan recipe: zucchini roasted with tomato, garlic and olive oil until tender and velvety.
Total Time: 1 hour 25 minutes
5-6 small zucchini no longer than 5-6 inches
3 cloves garlic sliced thinly
2 to matoes chopped or 12-14 ounces about 400 grams chopped tomatoes
Preheat oven at 350 degrees Fahrenheit (180 Celsius)
Wash the zucchini (do not peel), cut the edges slightly.
Thinly slice garlic.
Make long slit in the zucchini lengthwise deep enough to stuff it with garlic. Stuff with garlic.
Place zucchini and tomatoes in pan or casserole dish.
Pour over the olive oil- about 1/3 to 1/2 cup.
Add salt, pepper and parsley and turn zucchini so they are covered in the olive oil.
Cook in the oven for about 1 hour and 15 minutes, until the skin is soft.
Serve whole or cut in small pieces. Accompany with feta cheese and bread.
Photos by Elena Paravantes