- 1 large can Tomatoes
- freshly ground Pepper
- 1 kilogram medium Zucchini
- 6 tablespoons Olive oil
- 2 tablespoons chopped Parsley
- 60 grams chopped Walnuts
- 2 tablespoons Breadcrumbs
- 100 grams grated Gruyére cheese
Drain tomatoes, then chop coarsely and place in an oiled oven-proof dish. Season with salt and pepper.
Rinse zucchini, trim and cut lengthwise into 1 cm (approximately 1/2-inch) thick slices. Fry in a pan in olive oil and season with salt and pepper. Distribute zucchini slices on the tomatoes.
Mix parsley with walnuts, breadcrumbs and cheese, spread on the zucchini and bake in a preheated oven at 220°C (approximately 425°) until golden brown, about 10 minutes.