Many housewives, deciding to pamper their homemade dish of zucchini, serve them fried. However, do not forget that this healthy low-calorie vegetable can be prepared not only in a pan. There are many recipes for cooking zucchini in the oven. Here is one of them.
Pick your recipe
You will need
-
- zucchini (medium size);
- 2-3 tomatoes;
- 70-100 grams of hard cheese;
- 100 grams of mayonnaise;
- 3-4 cloves of garlic,
- vegetable oil;
- salt (to taste).
Instruction manual
1
Wash the zucchini, peel them and cut into 5 mm thick slices. Lubricate the pan with any vegetable oil. Then carefully lay the prepared slices of zucchini on it. Place them at some distance from each other. Salt a little.
2
Prepare a dressing for this dish. To do this, finely chop 3-4 cloves of garlic with a knife or rub through a garlic squeezer, grate the cheese separately on a coarse grater. Then mix well prepared cheese and garlic with mayonnaise.
3
Put the mixture on each circle of zucchini with a small spoon.
4
Cut the pre-washed tomatoes with 5 mm rings. Spread them on top of the cheese-garlic mass. Salt a little each slice of tomato.
5
Preheat the oven to 180 degrees. Place a pan with zucchini in it and bake the dish for 25-35 minutes.
note
Small difficulties may arise when slicing zucchini and tomatoes in even circles. To avoid them, use only a sharpened knife. For slicing tomatoes it is convenient to use a knife with cloves designed for peeling vegetables. However, during the cutting procedure, do not forget to be careful in order to avoid injury. Also, do not neglect kitchen gloves or tacks when removing the pan from the oven so as not to get a burn.
Useful advice
Before serving, sprinkle zucchini with finely chopped parsley or dill to give them a more piquant look. This dish can be eaten both hot and cold. Freshly cooked zucchini will be a wonderful independent dish or a great side dish for meat, chicken or fish. While cold baked zucchini is a great appetizer that can diversify your menu and add a highlight to the feast.
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How to make a tender pie of zucchini and carrots in a cheese filling