Zucchini baked with champignons and tomatoes under cheese
5 servings
90 minutes
Zucchini baked with mushrooms and tomatoes under cheese is an exquisite dish of Italian cuisine that combines the freshness of vegetables, the tenderness of mushrooms, and the rich flavor of melted cheese. Italians have perfected the art of baking for centuries, creating recipes filled with the aroma of Mediterranean herbs and fresh ingredients. In this recipe, zucchini achieves light caramelization, mushrooms become richer, and cherry tomatoes add a fresh tang. The finishing touch is melted cheese and delicate sesame seeds that give the dish a subtle nutty note. It’s an ideal choice for a light dinner or festive table that combines simplicity in preparation with elegance in taste. Served hot, it impresses with its appetizing appearance and harmonious blend of textures.
1
Slice the zucchini into rounds. Cut the mushrooms into slices and halve the cherry tomatoes. Grate the cheese on a coarse grater.
- Zucchini: 1 piece
- Champignons: 100 g
- Cherry tomatoes: 10 pieces
- Cheese: 100 g
2
Fry the zucchini for 3 minutes on each side until golden brown.
- Zucchini: 1 piece
- Vegetable oil: 30 ml
3
Fry the mushrooms and simmer for about 5-10 minutes.
- Champignons: 100 g
4
Place zucchini in the dish, then mushrooms, and top with halved cherry tomatoes. Season with salt and pepper to taste.
- Zucchini: 1 piece
- Champignons: 100 g
- Cherry tomatoes: 10 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Bake at 180 degrees for 15-20 minutes. Remove, sprinkle with cheese and sesame on top. Bake for another 15 minutes until the cheese is golden. Serve hot.
- Cheese: 100 g
- White sesame seeds: 1 tablespoon