Baked zucchini with cheese and tomatoes
calories: high
category: vegetables
cost: medium
difficulty: medium
preparation time: 80
Ingredients
Zucchini 1 kg.
Tomatoes 500 gr.
Garlic 1 clove
Extra virgin olive oil 6 tablespoons
Fontina cheese 50 gr.
Mozzarella cheese 250 gr.
Salt to taste,
Pepper to taste
See our
Wine Tips
for your meals
Tomatoes 500 gr.
Garlic 1 clove
Extra virgin olive oil 6 tablespoons
Fontina cheese 50 gr.
Mozzarella cheese 250 gr.
Salt to taste,
Pepper to taste
See our
Wine Tips
for your meals
Preparation Clean the zucchini and cut them into half. Scald them for a maximum of 5 minutes in boiling water.
Brown the clove of garlic in the extra virgin olive oil and after a minute add the tomatoes after having removed their seeds. Let them cook for 5 minutes.
Grease an oven dish and start with the first layer of zucchini. Add the Fontina cheese cut into cubes, then the Mozzarella cheese, the tomatoes and salt according to your taste.
Go on adding the layers in the same order until all the ingredients are finished.
Put the oven dish into the oven and bake at a medium temperature for an hour. The Chef's tips Drain the Mozzarella cheese to let out its milk, otherwise your recipe will be too wet. Curiosity Zucchini come from a herbaceous plant that originated in central/south America.
Brown the clove of garlic in the extra virgin olive oil and after a minute add the tomatoes after having removed their seeds. Let them cook for 5 minutes.
Grease an oven dish and start with the first layer of zucchini. Add the Fontina cheese cut into cubes, then the Mozzarella cheese, the tomatoes and salt according to your taste.
Go on adding the layers in the same order until all the ingredients are finished.
Put the oven dish into the oven and bake at a medium temperature for an hour.
