Zucchini with sun-dried tomatoes

4 servings

25 minutes

Baked zucchini sprinkled with crumbs of baked bread, sun-dried tomatoes and pine nuts. A seemingly simple snack that can easily replace lunch.

Energy value per serving

• Calories: 271.3
• Proteins: 5.2g
• Fats: 16.6g
• Carbohydrates: 24.7g

Ingredients

• Young zucchini: 1 kg
• White bread crumb: 50 g
• Thyme: 10 g
• Sun-dried tomatoes: 50 g
• Pine nuts: 20 g
• Olive oil: 50 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the zucchini in half, scoop out the seeds, and then slice into half-rings.

   Required ingredients:

   • Young zucchini: 1 kg

2. Blend the bread crumb with sun-dried tomatoes and thyme leaves. Mix the resulting mash with a tablespoon of olive oil, pine nuts, season with salt and pepper, and spread it on a baking sheet.

   Required ingredients:

   • White bread crumb: 50 g
   • Sun-dried tomatoes: 50 g
   • Thyme: 10 g
   • Olive oil: 50 ml
   • Pine nuts: 20 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Mix the zucchini half-rings in a bowl with the remaining oil, season with salt and pepper, and place on a separate baking sheet.

   Required ingredients:

   • Young zucchini: 1 kg
   • Olive oil: 50 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Place both trays in an oven preheated to 180 degrees for fifteen minutes. Then remove and sprinkle the zucchini with baked breadcrumbs and sun-dried tomatoes.

   Required ingredients:

   • White bread crumb: 50 g
   • Sun-dried tomatoes: 50 g