Courgettes et courges au four

Ingrédients

• 1 cup tomato sauce
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 sprigs fresh herbs (like oregano, basil, thyme), removed from stem
• 2 pounds zucchini (~2 medium or 3 small)
• 2 pounds yellow squash (~2 medium or 3 small)

Préparation

1. 1

   Preheat oven to 400°F.Thinly slice the zucchini and squash. If using a mandolin, set it to 3mm (1/8") thickness.Spread tomato sauce into the bottom of an 11"-12" oven-safe pan (like cast iron or carbon steel). Alternatively, use a casserole dish.Add 1 TB oil, salt, and fresh herbs to the tomato sauce.

2. 2

   Beginning at the outer edge of the baking dish, start layering the zucchini and yellow squash concentrically towards the center. Alternating between zucchini and yellow squash makes for a gorgeous presentation.

3. 3

   Cover with parchment paper, and roast about 45 minutes. Vegetables should be wilted but not brown.Serve right away.Leftovers:Store leftovers in the fridge for 3-4 days, and reheat before serving.