Zucchini Baked with Tomatoes, Sour Cream Sauce and Cheese

Zucchini baked with tomatoes in the oven is an easy, tasty and healthy dish that can be served both as a hot appetizer and as a versatile side dish. The sour cream-garlic sauce will help to make the baked vegetables juicy and aromatic, and the cheese crust will give the dish an appetizing appearance and pleasant taste.

Cook: 20 minutes

Servings: 4

Ingredients

• Young zucchini – 2 pcs. (400 g)
• Tomatoes – 2 pcs. (300 g)
• Hard cheese – 80 g
• Sour cream – 4 tbsp
• Garlic – 2 cloves
• Fresh dill – 2-3 branches
• Green onion – 5-6 feathers
• Salt to taste
• Ground black pepper – to taste
• Sunflower oil (for lubricating the mold) – 0.5 tbsp

Directions

1. Cut the zucchini into thin slices about 0.5 cm thick. Cut the tomatoes into thin slices.
2. Grease a baking dish with sunflower oil. Put the slices of zucchini and tomatoes in it, alternating them with each other.
3. Sprinkle vegetables with salt and black pepper. Turn on the oven to preheat to 180 degrees.

   

4. For the sauce, peel the garlic cloves and press or chop with a knife. Transfer the garlic to a bowl.

   

5. Add sour cream to the garlic. Finely chop the greens (I have dill and green onions). Add greens to a bowl of cream and garlic. Add some salt. Stir.
6. Brush the zucchini with tomatoes generously with the resulting sour cream sauce. Grate hard cheese on a coarse grater. Place the cheese over the vegetables.
7. Bake zucchini with tomatoes, garlic-sour cream sauce, and cheese in an oven preheated to 180 degrees for about 35 minutes.
8. Zucchini baked with tomatoes, sour cream sauce and cheese are ready.

   

Bon Appetit!