Quick Baked Zucchini With Creme Fraiche, Herbs & Tomatoes

• 2 small zucchinis (or 1 large)
• 1 cup cherry tomatoes, cut in halves or quarters
• 1 bunch fresh basil, chopped (parsley or chives would work fine too)
• 1/2 cup creme fraiche
• 1 splash olive oil

1. Cut the zucchini: discard ends and slice lengthwise into long, thin slices, less than 1/4 inch thick (if the zucchini is really long, you can cut the slices in half to fit in the roasting dish)
2. Bring a large pot of water to a boil while you finish chopping the veggies and herbs. When the water is boiling, gently add the zucchini slices and stir; blanch them for 2-3 minutes until slightly softened. Drain and transfer to a colander lined with paper towels to dry.
3. When ready to bake, preheat the oven to 375 F (190 C). Place the dried, blanched zucchini slices in a ceramic or glass roasting dish coated with olive oil; sprinkle with salt & pepper. Spread creme fraiche over the tops and add tomato slices around sides and on top of the zucchini. Sprinkle the herbs on top and bake for 5-10 minutes, or until zucchini is soft in the middle and the creme fraiche is melted and starting to bubble.

zucchinis, cherry tomatoes, fresh basil, creme fraiche, olive oil

Taken from food52.com/recipes/24311-quick-baked-zucchini-with-creme-fraiche-herbs-tomatoes (may not work)