Recipe kindly given by Yves and Denise from Montpellier.

INGREDIENTS

¼ cup rice (a small scattering to soak up juice)

2 lbs (about a kilo) zucchini (courgettes), sliced

2 lbs (about a kilo) tomatoes, sliced

5 cloves garlic, crushed

8 ounces (about 200gr) Swiss cheese, shredded

4 tbsps parsley, chopped salt and pepper, to taste

2 tsps olive oil 

RECIPE

• Grease a large oven dish & scatter the rice over the bottom.

• Cover with zucchini slices, in a single layer. You are making levels like lasagne so don’t worry about extra slices, you will use them later.

• Cover with tomato slices, salt, pepper, crushed garlic, a good sprinkling of chopped parsley and a bit of cheese.

• Start the same layers again in the same order ending with some cheese & a touch of olive oil.

• Bake in a 375-400°F (190-200°C) preheated oven for about 40-45 mins - it depends on the thickness of your veggie slices.