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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
1
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.
2
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.
3
Season the sauce with the black pepper and test for salt. Add the fresh herbs and mix well. [Optional]
4
Set the sauce aside to cool until needed. The sauce can be prepared a day or two before it is needed and kept refrigerated.
5
Preheat the oven to 400ºF.
6
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.
7
Bake the zucchini until it is tender and the cheese is melted and browned a bit, about 30 to 35 minutes.
Prep time 
