Courgettes a la Provencal


Zucchini 4 , cut into 1/4
Cooked rice 3 Cup (48 tbs) , cooked in chicken or vegetable stock
Salt and pepper To Taste
Grated mozzarella 1/2 Cup (8 tbs)
Grated parmesan 1/3 Cup (5.33 tbs)
Onion 1 , chopped finely
Chopped tomatoes 1 Cup (16 tbs)
Garlic clove 1 , mince
Fresh herb mix/Dry herbs 2 Tablespoon , chopped finely (oregano, thyme, parsley)
Olive oil 6 Tablespoon , divided (2 tablespoons for sauce+ 4 to saute zucchini)
All purpose flour 1/2 Cup (8 tbs)



1. Preheat oven to 450 degree F.

2. Into a colander, place the sliced zucchini and season with salt. Set aside and let them drain for 15 minutes.

3. Grease a baking dish with non-stick spray.


4. For sauce, heat a saute pan to medium high and pour olive oil in it.

5. Add onion, garlic, and herbs. Stir and sweat until onions are translucent.

6. Add tomato into the saute pan. Stir and simmer for about 15 minutes.

7. Meanwhile, in a large mixing bowl, combine rice and mozzarella.

8. Press rice into the bottom of the greased baking dish.

9. Lay zucchini slices on a tea towel and pat them dry.

10. Roll zucchini slices into the flour seasoned with salt and pepper. Shake and remove excess flour and set aside on a plate.

11. In a separate pan, saute zucchini slices in 4 tablespoons of olive oil. Do not over crowd the pan and saute in batches.

12. Layer half of the zucchini on top of the rice.

13. Ladle tomato sauce on top and then lay the remaining zucchini slices.

14. Sprinkle Parmesan all over the top.

15. Pop the baking dish in oven and bake for 20 minutes.


16. Serve hot and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 380Calories from Fat 173

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 237 mg9.88%

Total Carbohydrates 42 g14%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet