Baked Zucchini with Tomato, Mozzarella, and Basil

Baked zucchini served with a bowl of salad makes for a light summer meal that you can enjoy for lunch or dinner. Its also an excellent side dish for grilled meats, and it pairs perfectly with baked fish. This is a true summer dish that impresses with its simple preparation and authentic Mediterranean flavor.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Small pumpkins

  • 2 piece Tomato, red

  • pieces Garlic, fresh

  • 4 spoon Oil, olive

  • pieces Salt, table

  • 200 g Cheese, mozzarella

  • 1 handful Cheese, Parmesan, grated

  • pieces Basil, fresh

Steps

  1. Preheat the oven to 200 degrees Celsius. Wash and dry the vegetables with paper towels. Peel and finely chop the garlic. Slice the tomatoes thinly and cut them in half.

  2. Cut the zucchini in half lengthwise. To make the halves stand more easily in the baking dish, trim a thin layer of skin from the bottom. Arrange the zucchini halves in a baking dish greased with olive oil.

  3. In a small bowl, mix the chopped garlic, olive oil, and salt. Spread this mixture over the zucchini halves, then top them with the tomato slices. Also, brush the tomato slices with the prepared mixture. Place the baking dish in the preheated oven for 15 minutes.

  4. In a bowl, mix the grated mozzarella and Parmesan. Rinse the basil under running water and pat it dry.

  5. Remove the baking dish from the oven and top the zucchini with the grated cheese and torn basil leaves. Return the dish to the oven for another 10-15 minutes, or until the cheese is melted and golden brown.

Nutrition Information (Per 100g)

  • Calories: 141.23 kcal
  • Fat: 10.99 g
    • Saturated Fat: 4.2 g
  • Carbohydrates: 2.47 g
    • Sugars: 0.86 g
  • Protein: 7.04 g
  • Fiber: 0.62 g