½ tablespoons minced herbs, such as thyme or basil [optional]
400 g zucchini, cut into bite-sized chunks
80 g comté cheese, grated
130 g yellow onions, shredded
450 g tomatoes, cored, peeled, seeded, and shredded
Recipe preparation steps
Prepare the tomato sauce: heat the olive oil in a saucepan over medium heat. Add the onions, sprinkle with a pinch of salt, and cook, stirring occasionally, until the onions are soft but not browned.
Add the garlic and stir to mix. Add the tomatoes, pepper flakes, and a little more salt. Mix well. When the tomatoes start to expel some liquid, reduce heat and simmer until the tomatoes are cooked through and mostly dry. Stir often.
Season the sauce with the black pepper and test for salt. Add the fresh herbs and mix well. [Optional]
Set the sauce aside to cool until needed. The sauce can be prepared a day or two before it is needed and kept refrigerated.
Preheat the oven to 400ºF.
Mix the zucchini chunks with the tomato sauce. Divide the mixture between individual baking dishes or place it in a single, large baking dish. Sprinkle the cheese over the top of the zucchini mixture.
Bake the zucchini until it is tender and the cheese is melted and browned a bit, about 30 to 35 minutes.