Roasted garlic-stuffed zucchini in tomato sauce

Thinly slice the garlic cloves, about three per zucchini plus extra for the sauce, so they cook evenly.

Cut a long slit down the centre of each zucchini deep enough for the garlic, and cut a thin slice out of the centre to widen it; keep the slice to roast alongside.

Stuff the garlic slices into the opening, as many as fit; set the zucchini in a little baking dish, drizzle with olive oil, season lightly with salt and black pepper.

Roast at 400F (convection countertop oven) for 30 minutes.

Sauce: cook the finely chopped small onion and the remaining garlic in olive oil in a small saucepan 8 to 10 minutes, until soft and golden.

Add the can of pureed tomatoes, a little pinch of crushed red pepper flakes and a teaspoon of dried oregano (season unseasoned tomatoes with salt, a pinch of sugar and black pepper).

Cook about 10 minutes until it thickens a little.

Pour the sauce around the roasted zucchini, cover the pan with aluminum foil and return to the oven.

Reduce to 350F and bake covered for an hour and 15 minutes.

Uncover and cook another 15 to 20 minutes until thick and the zucchini is tender.

Sprinkle with finely chopped parsley and crumble feta on top; serve with toasted bread.