Stop frying ZUCCHINI: A healthy dish – very easy and quick to prepare.

Young zucchini that are not fully ripe are more suitable for consumption. 

They are best for consumption in May – July.

Almost all of their elements are edible, including the seeds and even the peel.

Summer, colorful, aromatic food with rich taste.

In the summer, I serve them instead of sandwiches, as a light breakfast for relatives and guests.

We need:

– 2 zucchini

– 2-3 tomatoes

– 180 g of sour cream or yogurt

– 100 g of hard cheese

– 2-3 cloves of garlic

– 50 g of dill or parsley

– salt to taste

– black pepper to taste

Preparation:

Wash and dry the zucchini, tomatoes and dill.

Cut the zucchini into slices about 1 cm thick.

Transfer the vegetables to a bowl.

We also cut the tomatoes into thinner slices – about 0.5 cm thick.

Transfer to a plate.

Finely chop the dill.

The cheese is grated.

Let’s prepare the mixture:

Add the cream or yogurt to the bowl.

Add finely chopped dill, pressed garlic cloves directly to the bowl.

Season with salt and pepper to taste.

Finally, add grated cheese.

Stir with a spoon until a homogeneous mixture is obtained.

Line a tray with baking paper.

Arrange the zucchini slices.

Place a slice of tomato on top of each piece.

If the tomato piece is larger than the zucchini piece, cut it in half.

Place a spoonful of the mixture on top of the tomatoes.

Place in the oven.

Bake in a preheated oven at 200 °C for 30 minutes.

You will get a healthy delicacy (because the zucchini is not fried, but baked in the oven and the amount of fat is absolutely minimal), juicy and tasty.

We wish you bon appetit! 🙂

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