How to make zucchini baked with cheese

You will need
    • Zucchini Casserole:
  • 8 young squash of different colors;
  • 100 g of mozzarella;
  • 4 tomatoes;
  • 8 tablespoons of olive oil;
  • 2 cloves of garlic;
  • salt;
  • ground black pepper;
  • parsley and basil.
  • Baked zucchini with vegetables:
  • 2 young squash;
  • 1 young eggplant;
  • 2 cloves of garlic;
  • 3 tomatoes;
  • dry oregano greens;
  • cooking oil for frying;
  • 100 g spicy cheese;
  • salt;
  • ground black pepper.
For cooking, choose strong young zucchini with thin skin. Buy light, dark green and yellow vegetables, they do not differ in taste, but stacked in one form, will look very beautiful.
Wash and dry zucchini. Cut them into thin slices and fry in a preheated grill for about 4 minutes. If you do not have a grill, you can put the vegetables in the microwave or fry in a frying pan with a pair of spoons of heated vegetable oil.Do not add too much fat - zucchini will very quickly absorb it.
Scald fleshy tomatoes scald with boiling water and remove the skin from them. Cut the vegetables into circles, remove the seeds. Chop the mozzarella with thin plastics, chop the greens of basil and parsley.
Spread zucchini in a refractory form in even rows so that one plastic finds it on the other in the form of scales. Alternate colors - so the dish will look more elegant. Spread the tomato and mozzarella plastic evenly between the zucchini circles. Sprinkle the surface of the casserole with chopped greens.
Crush with a knife blade 2 cloves of garlic and mix them with olive oil. Add salt and freshly ground black pepper. Pour this zucchini sauce. Put the form in the oven preheated to 180 ° C and bake for 15-20 minutes, until the vegetables are soft and the cheese is red. Serve the zucchini with fresh white bread as a light main course or hearty side dish for meat.
It is easy to bake young zucchini stuffed with vegetables. Cut them along, select the pulp with a knife and chop it into cubes. Also cut tomatoes, freed from the skin and seeds and young eggplants. Chop garlic.Put the vegetables in the pan with the heated vegetable oil and fry them for 5-7 minutes. Salt and sprinkle with ground black pepper and dry green oregano.

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