Ingredients:
- large zucchini,
- approx. 80-100 g of grated cheese (e.g. mozzarella, gouda or Parmesan cheese),
- 1-2 tablespoons of olive oil,
- clove of garlic (finely chopped or squeezed by Prague),
- a teaspoon of a mixture of Provencal herbs or dried oregano,
- salt and pepper to taste,
- Fresh parsley or basil for decoration (optional).
Method of performance:
Wash zucchini and cut it into thick slices (approx. 0.7-1 cm) or thicker bars. You don’t have to peel her. Place the vegetable on a paper towel, sprinkle gently with salt and set aside for 10 minutes to let excess water release. Then dry.
Heat the oven to 200 ° C (top-down). Spread the zucchini on a baking tray lined with baking paper. Brush each slice/piston with oil with garlic (mix the olive oil with garlic and herbs before). Sprinkle with pepper and herbs, and sprinkle with grated cheese on top.
Put in a preheated oven and bake for about 12-15 minutes until the cheese melts and slightly browned, and the zucchini softens. If you want a more toasted top, turn on the barbecue function for the last 1-2 minutes.
Sprinkle the finished snack with fresh herbs and serve immediately – as an addition, starter or independent dish.
Light and fresh sauces perfectly match the zucchini from the oven, which emphasize the taste of vegetables and does not dominate.
So a great choice will be Creamy yogurt sauce with garlic and dill. I usually reach for a classic sos tzatziki the Herbal DIP Based on cream with chives and parsley. Such suggestions disappear from the table the fastest.
If you like more expressive flavors with your loved ones, choose tomato sauce with basil the mild garlic (then they will give the dish aroma). For lovers of sharp notes, it will be a good idea sos chili z .
Source: NowowoPuje.pl
See also:
The best summer sandwich paste. Healthy, filling and refreshing
Potato pancakes that do not absorb fat. The recipe was told me by my grandmother
The best yeast dough from my grandmother’s recipe. With seasonal fruit is second to none
