Baked zucchini with tomatoes and parmesan
4 servings
50 minutes
Baked zucchini with tomatoes and parmesan is an elegant yet simple dish from European cuisine. It combines the tenderness of young zucchini, the juiciness of ripe tomatoes, and the piquancy of aromatic parmesan, creating a harmonious balance of flavors. The ease of preparation makes this recipe ideal for both a weekday dinner and a festive occasion. As parmesan melts, it forms an appetizing golden crust, while garlic and dried parsley add richness and depth to the dish. This baked vegetable masterpiece pairs wonderfully with crispy baguette or light wine, enhancing the meal with notes of Mediterranean sophistication. The dish is not only delicious but also healthy, rich in vitamins and antioxidants, making it perfect for those who value a healthy lifestyle.
1
Peel the zucchini, slice it into thin rounds. Place on a baking sheet previously greased with olive oil. Season the zucchini with salt and sprinkle with black pepper.
- Baby courgettes: 1 piece
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
2
We slice the tomatoes and place them on top of the zucchini. We grate the parmesan and garlic, sprinkling them as the third layer. We add dried parsley.
- Tomatoes: 4 pieces
- Parmesan (Parmigiano Reggiano): 100 g
- Garlic: 3 cloves
- Dried parsley: to taste
3
Bake in an oven preheated to 200 degrees for 35 minutes.
