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.
Calories271.3kcal
Proteins5.2grams
Fats16.6grams
Carbohydrates24.7grams
1
Cut the zucchini in half, scoop out the seeds, and then slice into half-rings.
- Baby courgettes: 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.
- White bread crumb (soft interior): 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.
- Baby courgettes: 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.
- White bread crumb (soft interior): 50 g
- Sun-dried tomatoes: 50 g
