Zucchini baked with tomatoes and cheese is an interpretation of the famous Italian dish Parmigiano with eggplant. Juicy zucchini is no worse than eggplant combined with tomato and cheese in this vegetable snack. The casserole can be served both as a side dish for meat and as an independent dish.
Prepare all ingredients. Zucchini should be taken young, then they will not need to be peeled. I have mozzarella in small balls, the so-called “baby”, but any will do.
Cut off the stem of the zucchini and slice the vegetables lengthwise into 3-4 mm thick plates.
In refined vegetable oil, fry the zucchini plates on one side for 3-4 minutes until slightly golden brown. Then pick up the zucchini with a fork and turn it over to the other side. Cook on this side for another 3-4 minutes.
Put 1/4 of the tomatoes, cut into thin slices 3-4 mm thick, into a baking dish. Top with 1/4 of the fried zucchini.
Season with salt, grind with 1/4 of finely grated hard parmesan. Cut the mozzarella into thin slices or grate on a coarse grater and put 1/4 part on the Parmesan. Top – finely chopped green basil.
Then lay out the layers again: tomatoes-zucchini-cheese-salt-basil. The last layer will be 1/4 of the cheese, mozzarella, and parmesan. Top with a little salt and place the chopped basil.
Bake in the oven for 20 minutes at 200 degrees. The cheese will melt and the top of the casserole will be slightly golden.
Let the casserole cool slightly and absorb any juices that have separated. Then place in serving bowls.
This warm appetizer will brighten up any meal and whet your appetite for the main course.
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