… its very true. At least in my life. Even the slightly-too-sour-kind-of-like-a-brick-sourdough from a few posts ago was redeemed in the presence of tomato and cheese. This Bread and Zucchini ‘lasagna’ is mostly based on Matthew Evan’s recipe p40 in Feast Magazine, April 2014 … I did a few things differently though. It was very tasty and a wonderful example of things turning out for the best even when it didn’t seem like they could – redemption at its best!
2 tablespoons olive (or other favoured vegetable oil)
4 garlic cloves
1 small bundle of basil leaves
1/2 stale loaf of chewy sourdough (or the abandoned sourdough trial loaf that was too hard to eat!)
5 zucchini (about 500g)
50g light tasty cheese
1. Slice the sourdough into thin strips, dice onion finely, crush garlic and shred basil leaves. Thinly slice zucchini and bocconcini.
2. Preheat the oven to 180°C.
3. Heat oil in a saucepan over medium heat. Add the onion and garlic and saute till clear and the room smells delicious! Add the passata and basil and simmer for about 10 minutes or till the sauce has begun to reduce. Add salt and pepper to taste.
4. Grease a 3L baking dish with oil and smear a little of the tomato sauce on the base. Layer the bread, sauce to soak through the bread, zucchini and then cheese – aim for three layers of ingredients. After each of the three sets of ingredients drizzle with oil and a little more salt and pepper. If you forget one layer … it still works fine! Top with parmesan and extra tasty cheese (in case you don’t quite have enough cheesy coverage) and then bake for about 25 minutes or till golden and gorgeous!
5. Enjoy the soul satisfying tomato and cheese combination with a friend and some salad!