Baked Zucchini with Tomatoes and Parmesan
Side Dishes Oven Recipes Vegetable Dishes Gluten-Free Recipes
Last week for the zucchini with tomato salsa and tuna recipe I received a comment about the recipe taking too long. The observation seemed relevant to me. Sometimes time is not a problem. Especially since the time the food spends in the oven is not actual cooking time for me, I use it for other tasks. But most often, reality puts you in situations where time for various tasks is limited. So I tried to see how the zucchini turns out if I put everything directly in the oven. The texture of the zucchini came out slightly different (a bit softer, but not in an unpleasant way, like in a stew), and the time was cut in half. Goal achieved!
Ingredients
2 medium zucchini (approx. 750g)
5 sprigs of parsley
1 can of tomatoes (400g)
3 anchovy fillets in oil
3 garlic cloves
1/2 teaspoon dried oregano
30g grated parmesan
3 tablespoons olive oil
salt, black pepper
Servings: 3 (side dish)
How to prepare baked zucchini with tomatoes and parmesan
- Partially peel the zucchini (take strips with a vegetable peeler), cut in half widthwise and then cut into sticks, not too thin. Sprinkle with salt and let drain between 15 and 30 minutes, spread on paper towels. After this time, blot well with towels. Sprinkle again with a little salt.
- In a pan, heat 2 tablespoons of oil and add the crushed garlic and finely chopped anchovies. Sauté briefly, just until it smells pleasant (about 1 minute).
- Add the tomatoes cut into cubes along with their sauce. Sprinkle with salt and oregano. Bring to a boil and simmer for 5 minutes, just until the contents of the pan become homogeneous.
- Arrange the zucchini mixed with chopped parsley in a heat-resistant dish where they fit snugly, but in a single layer.
- Pour the tomato sauce over them, in an even layer, so it reaches the top everywhere.
- Bake at 200C for 45 minutes. During this time you do not need to stir, just check that the top does not burn and that the zucchini are done (soft) towards the end.
- In the last 3 minutes, drizzle another 1 tablespoon of oil over the zucchini. Then evenly sprinkle the parmesan. Grind black pepper all over. Leave for another 3 minutes in the oven, just until the parmesan is melted and the contents of the pan bubble again.
- They are good warm or at room temperature. They can be served directly from the pan or you can let them slide easily from the pan onto a wide platter. They go well with any grilled meat. Or you can serve them with pieces of canned tuna or sardines.
Baked Zucchini with Tomatoes and Parmesan
