Zucchini/Courgette bread step-by-step

I had the promised dinner party as yesterday, which was basically just Dan's former housemate coming over for a meal and to catch up. But any excuse to try out a new recipe. I made the zucchini bread from Proud Italian Cook as planned. And it was simple, impressive looking, and tasted beautiful!


I know this is a photography blog for the most part, so I want to apologize ahead of time for the terrible quality iPhone photos of this step-by-step bit.

Ingredients are two zucchinis, halved. Cherry tomatoes, halved. Crushed garlic, olive oil, salt and pepper. Optional ingredients are bread crumbs, and manchego and parmesan cheese. But those can easily be left to make the recipe either gluten free or vegan.

I started out by scooping the seeds out of the zucchini halves with a teaspoon, and was left with little zucchini boats.

I crushed the garlic, chopped the tomatoes, and got out a bowl for the olive oil/garlic/salt/pepper mixture.

Assembled the zucchini by spreading around the olive oil/garlic mixture in the indent from scooping out the seeds, and placed the tomatoes slice end up. I sprinkled bread crumbs over the top.

Set an alarm on my phone for 30 minutes. (Our oven lacks a timer. And also, temperature labels, so it's all guess work.)

Prepared the manchego cheese and got ready to shred the parmesan, which I put on after they'd been in the over for about 25 minutes.

I poked bits of manchego between the tomatoes, and shredded parmesan on top, and baked for another 5-8 minutes.
Voila! Not as pretty as the photos on the Proud Italian Cook page, mostly because Dan had taken them out of the oven and served them before I had a chance to take a proper photo of them in their finished state.
They tasted amazing, and were so simple to make. I definitely recommend this recipe, especially to people who'd like to eat healthy. It's so versatile and easy to make either gluten-free or vegan.