Zucchini Baked with Bell Pepper

by Editorial Staff

Juicy zucchini baked with bell pepper and tomatoes is a tasty and healthy dinner dish. Vegetables prepared according to this recipe will not stay on your table for long.

Cook: 50 mins

Servings: 3

Ingredients

  • Young zucchini – 2 pcs. (0.5 kg)
  • Tomatoes – 2 pcs.
  • Bulgarian red pepper – 1 pc.
  • Bulb onions – 1 pc. or green onions – 2-3 pcs.
  • Garlic – 2 cloves
  • Hard cheese (optional) – 30 g
  • Vegetable oil – 1 tbsp + for greasing the baking sheet
  • Sour cream (or cream) – 50 ml
  • Water – 200 ml
  • Parsley or dill greens – 3-4 sprigs (to taste)
  • Salt – 1 teaspoon (to taste)

Directions

  1. Cut the courgettes into circles, salt (0.5 teaspoon).
  2. Peel the bell peppers and cut into rings.
  3. Cut the tomatoes into thin slices. (If desired, the tomatoes can be cut crosswise, scalded with boiling water and peeled before slicing.)
  4. Cut the onions into feathers. (If using green onions, cut into about 2 cm pieces.)
  5. Grate the garlic on a fine grater or squeeze through a press.
  6. Rinse parsley or dill, dry and chop finely.
  7. Grate cheese on a coarse grater.
  8. Preheat the oven to 200 degrees. Grease a baking sheet with vegetable oil. Place the zucchini on a baking sheet.
  9. Add onion. Then distribute the garlic and herbs.
  10. Then put the bell pepper. Top with tomato slices. Sprinkle with vegetable oil.
  11. Bake zucchini with bell peppers and tomatoes in the oven for no more than 15 minutes.
  12. Mix sour cream (or cream) with water, add salt and cheese.
  13. Remove the baking sheet from the oven, pour the prepared sauce over the vegetables.
  14. Put in the oven again for 5-10 minutes.
  15. Baked vegetables in sour cream sauce are ready.
  16. Serve hot zucchini baked with bell peppers and tomatoes as a side dish with meat or fish.

Enjoy your meal!

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