Maybe explaining what is in Herbes de Provence would help those who can't find it in their stores. It contains a mix of ,dried Fennel, Rosemary, Thyme, and Lavender.
I really liked this! What a great presentation and I loved the crunchy bread crumb/cheese topping. I didn't EVEN pay attention to the amount of salt called for--it was obviously salt overkill. I just gave it a light sprinkling of salt and pepper. I made this two ways--one with the Herbes de Provence as called for, and the other with a Tuscan seasoning blend. While both were good, I much preferred the Tuscan seasoning. This was a nice departure from the typical, sauteed zucchini.
i made this with the veggies that were on sale this week -- asparagus and yellow bell peppers -- and used only about 1/2 the olive oil. veggies stayed firm, FANTASTIC flavor, refreshing alternative to cheesy casseroles/boring steamed veggies. will definitely make again.
Great flavor but extremely salty! I thought that 2 tsp. salt was too much and fortunately reduced it to 1 tsp. - and it was still extremely salty. Next time I'll probably reduce to 1/4 tsp. Could use less oil also.
I love these roasted veggies dishes. In France we call them "tians". You can put just about any vegetable in them whatever's in season. Thanks for this recipe!
If you're looking for a little different zucchini recipe this is it! I arranged the zucchini in a beautiful quiche dish for a beautiful presentation. Followed the directions but maybe didn't use as much oil for drizzling. Everyone loved it even the kids!!! (herb de Provence can be found in the herb and spice section of your grocery.)
I was cooking up a triple threat of herbs de provence for my wife as she doubted we could ever use our jar of lavender. I already had a recipe for chicken and rice so I needed a vegetable and came across this gem. While we're not the biggest fans of using lavender in dinner this baked zucchini recipe could use any sort of spice blend. This was the highlight of dinner and is going to be our preferred method of serving zucchini. We almost ate it all before the chicken finished cooking!
This was pretty good. The top was the best part so I think next time I'll add parmesan to all the layers instead of just the top. Also after I finished cutting my zucchini I noticed that there was no way all of that would fit in a regular 9 inch pie pan. I used a deep dish pie pan and it fit perfectly.
I used a mandolin to slice my zucchini evenly. I followed the recipe almost exactly except that my herbs de provence were with garlic. (This works for my boyfriend and I as we are both garlic-aholics.) Maybe the squash was turning or we just didn't care for the herbs de provance with the squash. The topping was amazing and our favorite part. I didn't have crackers so I used the panko breadcrumbs that we did have in the cabinet. I'll try this again and see if the strange bitterness was from the seasoning or the squash.
