Baked zucchini with tomatoes, garlic and thyme

4 servings

25 minutes

Baked zucchini with tomatoes, garlic, and thyme is a true masterpiece of Italian cuisine infused with the spirit of Mediterranean sunshine. This recipe has roots in traditional Tuscan cooking where fresh vegetables and aromatic herbs play a key role. Tender zucchini, juicy tomatoes, spicy garlic, and fragrant thyme baked to a golden crust create a harmony of flavors — lightness, the sweet acidity of tomatoes, the spiciness of garlic, and the warmth of herbal notes. The dish can be served as an appetizer or as a side to meat or fish. It pairs perfectly with a glass of white wine and fresh crusty bread. Baked vegetables retain maximum nutritional properties making this recipe not only delicious but also a healthy choice for a light lunch or dinner.

Energy value per serving

• Calories: 202
• Proteins: 4.4g
• Fats: 15.8g
• Carbohydrates: 12.9g

Ingredients

• Zucchini: 3 pc
• Tomatoes: 5 pc
• Garlic: 1 clove
• Salt: to taste
• Freshly ground black pepper: to taste
• Olive oil: 3 tbsp
• Dried thyme: 1 tsp

Cooking steps

1. Preheat the oven to 190 degrees.

2. Slice the zucchini and tomatoes into rounds and arrange them alternately in a baking dish, placing them side by side. Drizzle with olive oil and sprinkle with minced garlic and thyme.

   Required ingredients:

   • Zucchini: 3 pieces
   • Tomatoes: 5 piece
   • Garlic: 1 clove
   • Olive oil: 3 tablespoons
   • Dried thyme: 1 teaspoon

3. Salt and pepper, then send to the oven for 25-30 minutes until soft and golden, occasionally basting with the juices. Serve warm.

   Required ingredients:

   • Salt:  to taste
   • Freshly ground black pepper:  to taste