Gratinated Tomato, Fennel, and Zucchini

Ingredients

• 2 fennel bulbs

• 5 ripe tomatoes

• 1 zucchini

• 2 tablespoons olive oil

• Dried oregano

• Salt and pepper to taste

• 50g parsley

• 100g panko breadcrumbs

• 100g grated Parmesan cheese

• Zest of 1 lemon

Instructions

1. Halve the fennel bulbs and remove the core.

2. Cut the fennel into thin slices, about 0.5 cm thick.

3. Bring a pot of salted water to a boil and cook the fennel slices for 3 minutes until just tender.

4. Preheat the oven to 200°C (fan oven).

5. Wash the tomatoes, remove the ends, and cut into 1 cm slices.

6. Wash the zucchini, remove the ends, and also cut into 1 cm slices.

7. Arrange the tomato, fennel, and zucchini slices in an overlapping pattern (like roof tiles) in an oven dish.

8. Drizzle with olive oil and season with salt, pepper, and oregano to taste.

9. Finely chop the parsley.

10. Mix the parsley, panko breadcrumbs, Parmesan cheese, and lemon zest together.

11. Sprinkle this mixture evenly over the vegetables and drizzle with a little olive oil.

12. Place the dish in the preheated oven and bake for 20 minutes, until a golden-brown crust forms.

Storage Advice: Store covered in the refrigerator for up to 2 days.

Nutritional information