Backroad Bistros, Farmhouse Fare
Tian aux Courgettes (Zucchini and Meat Loaf from Provence)
Page 252
Cuisine: French | Course Type: Main Courses
Tags:
Recipe Reviews
kateq from annapolis, md
This was so much better than I thought it would be (not that I thought it would be bad). I used panko and parmesan and followed the recipe but for the amount of olive oil. I used only a scant tablespoon for sauteing the vegetables, and a bare two tablespoons for the sauce. The mixture seemed a bit wet but once baked, the texture was lovely. It was very good served hot and also good as a leftover served at room temperature. The big surprise was how fabulous the sauce was--and so simple. On the other hand, we are in the height of tomato season and the ones I used were practically right off the vine, so it would be hard to make anything but great sauce. I am making a nice big pot of the sauce to put into freezer containers and tuck away for when tomato season is over.
Login or register to add your own review of this recipe.