This recipe is a lot easier to make than it looks. With just a few ingredients, you can create a masterpiece that will delight guests and make your kids want to eat their veggies.
Zucchini-Tomato Fans
Recipe By Joy Devor
- Cook & Prep: 35 m
- Serving: 4
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No Allergens
Ingredients (8)
Main ingredients
Start Cooking
Make the Fans
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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Cut each tomato lengthwise into four slices and set aside. Trim the stem end of the zucchinis (the bumpy end). You can leave a little on if you like the look. Then, starting at the flower end (the flat end), slit 1/4-inch (.6-cm) slices down each zucchini lengthwise, leaving the slices attached at the stem end so they open into a fan. Each zucchini should have four slits.
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Arrange the zucchini side by side in a roasting pan with enough space so each one can be fanned out (they won’t open very much until they’re baked). Place a slice of tomato in each slit to create a fan with alternating segments of zucchini and tomato.
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Cut each garlic clove lengthwise into eight thin slices, and slide the slices into the fans, one on each side of every tomato slice.
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Mix the salt, pepper, and herbs in a small bowl. Brush the surface of the fans with oil and sprinkle the herb mixture on top.
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Bake for 30 minutes, until the vegetables are soft and the tops of the fans are browned nicely. Using a large spatula, transfer the fans to plates and serve immediately.
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