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(recipe, Eamon Molloy)


  1. 1 lb. zucchini, trimmed and cut into ΒΌ inch thick slices
  2. 2 sweet peppers, cored and chopped
  3. 1 small onion, chopped
  4. 6 cloves garlic, chopped
  5. 1 lb. tomatoes, cored and chopped
  6. 8 basil leaves, cut into ribbons
  7. 2 Tbsp. olive oil
  8. salt
  9. pepper


  1. Place zucchini slices on an oiled baking sheet and place in a 400 degree oven. Roast 5-8 minutes until zucchini has softened. Remove from oven.
  2. Heat olive oil in a saucepan over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic, cook for a few minutes,add peppers and cook for a few more minutes. Add tomatoes and cook for 5 minutes. Add basil, stir to mix and remove from heat. If there is a lot of liquid, drain off the excess and save for soup.
  3. Layer the zucchini in a casserole dish. Spoon tomato mixture on top of zucchini, cover and place dish in oven. Cook for 10 minutes. Serve hot or warm.