Zucchini. Tomato. Gruyere. A match made in heaven!

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  1. Preheat the oven to 180 C. Grease a 1.5 litre (6 cup) ovenproof dish.
  2. Heat half of the olive oil in a frying pan and cook the zucchini on a low heat for 5 minutes until starting to soften. Add the garlic and cook for 1 - 2 minutes. Add the nutmeg, salt and pepper to taste, then transfer to the prepared dish.
  3. Heat the rest of the oil in the pan and cook the onion until soft, about 15 minutes. Add the tomatoes, verjuice and bay leaves, and cook until the sauce is thick and the liquid is almost evaporated, stirring regularly. Season well and remove the bay leaves.
  4. Sprinkle the gruyere cheese on the zucchini, then spread the tomato sauce on top. Mix the breadcrumbs and parmesan together, sprinkle over the sauce and drizzle with olive oil. Bake for 25 minutes or until golden.



From the kitchen of Ilana Mendels, this recipe first appeared in our second book, The Feast Goes On


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Another very special one in our new book: ⁠
New York-style Cheesecake.⁠

Ever tasted Junior's cheesecake in NYC? Well, this is the recipe and we think this one tastes even better than the iconic original (which you can still enjoy in NYC when we ever get the chance to go back to NYC....)⁠

It has a fine sponge base under a super creamy water-bath baked cream cheese top.⁠

So yum.⁠

A recipe you need in your collection.⁠

You'll find it on p. 219 of Now for Something Sweet.⁠

(With thanks to Michele Glass 🙏🏻, we share it in memory of Steven 🖤.)⁠

#mondaymorningcookingclub #newbook2020 #harpercollins #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #NFSS #alanbensonphoto @harpercollinsaustralia @alan_benson_photographer

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And at last.⁠
9 of 9.⁠

Cheese blintzes: soft crepes filled with a super smooth cream cheese mixture, rolled to form neat parcels, fried in butter, served warm with blueberry compote and a good dollop of sour cream.⁠


Check out tomorrow's @goodfoodau in the @sydneymorningherald @theageaustralia - the recipe will be there!⁠


It can also be found on p.210 of our new book, Now for Something Sweet.: Traditional Cheese Blintzes with Blueberry Compote⁠

This is one of THE most delicious dishes in the world.⁠
For any day of the year.⁠

TOTALLY irresistible.⁠

#mondaymorningcookingclub #heirloomrecipes #homecooking #shavuot #dairyrecipes #thefeastgoeson #jewishcooking #blintzes #cheeseblintzes #nowforsomethingsweet

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