Very tasty, delicate, aromatic, beautiful zucchini dish. I can eat such a casserole for at least 5 days in a row, I really like it for its lightness and taste. Try it too!
To begin with, I will cut the zucchini into circles, not very thick, about 4-5 mm. Like this:
I put the zucchini in a deep bowl, salt, add 1 tsp. with a heap of Italian herbs spice and mix well with a spoon.
Then add 1 tablespoon of olive (sunflower) oil and mix again.
I put it in a baking dish, with a little overlap, like this:
Finely chop the garlic and sprinkle it on the zucchini, and already the aroma of what mmm ...
I take cherry tomatoes and cut them in half. By the way, you can take ordinary tomatoes, it's just more beautiful with small ones.
Arbitrarily spread the tomatoes on the zucchini.
I water everything with tomatoes in my own juice (left over from the winter), you can take tomato sauce or tomato paste and dilute it with water, bring the volume to 80 ml.
I put basil leaves between the tomatoes (I grew up in the garden for a long time, I love its aroma).
I rub the cheese on a coarse grater and on top of the casserole :)
I cook in an oven preheated to 180 degrees for about 30 minutes.
The zucchini are ready, decorate with basil and green onions, serve to the table.
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Ingredients:
Zucchini - 400 gr.
Cherry tomatoes (can be simple) - 150 gr.
Cheese - 60 gr.
Tomatoes in their own juice - 80 ml. (you can use tomato sauce or tomato paste).
Garlic - 2-3 cloves.
Italian herbs - 1 tsp
Fresh basil - 12 leaves.
Olive oil (sunflower) - 1 tbsp.
Salt to taste.
Video recipe for cooking zucchini casseroles: