Baked Zucchini in Tomato Bed
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g zucchini
- 750 g tomato (s)
- 1 onion (s)
- 1 bunch basil, roughly chopped
- 100 g butter
- Salt and pepper from the mill
- 2 tablespoon breadcrumbs
- 1 bunch chives, chopped
- some lemon balm, chopped
- 20 g parmesan, freshly rated
- 3 tablespoon sweet cream
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Blanch, peel and core the tomatoes, then quarter. You can also leave the cores in if it doesn`t bother you. Wash, drain and roughly chop the basil. Clean the zucchini and cut in half lengthways.
- Put the onion cubes in 50 g butter in an ovenproof dish and then lightly sweat the tomato quarters in it. At the end add the basil and season heartily with salt and pepper.
- Place the zucchini halves on the tomato mixture with the cut surface facing up and also season with salt and pepper.
- Mix the remaining butter, breadcrumbs, chopped chives, lemon balm, parmesan and cream into a paste and add a little salt. Then spread the paste on the zucchini halves.
- Bake the zucchini in a preheated oven at 225 ° C (gas: level 4) for about 30 minutes. This goes well with white bread, which is the best way to absorb the tomato sauce.
- To get a complete dish, I recommend my favorite combination with Chicken Breast Duxelles (you can find it in my recipes) and fresh batter gnocchi.
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