How to Make Zucchini in the Oven

Zucchini is one of the most favorite summer foods, and apart from the fact that they are really delicious, I love that they can be prepared in a variety of creative ways. One of my favorite recipes is exactly the one I’m bringing below, which is zucchini from the oven, which are at the same time very simple, but also very nice.

Zucchini are cut into slices and combined with sliced ​​tomatoes, and after they are salted and sprinkled with a combination of spices, they are coated with sour cream into which I chopped parsley and mixed everything. At the end, everything is richly sprinkled with grated cheese. I usually use Emmentaler, but any other cheese of similar hardness that melts nicely when baking will do.

Zucchini made in this way baked in the oven with cheese and cream gives a superb combination of flavors. Together with the tomatoes, the courgettes have released their juices, and are crunchy and juicy at the same time, and at the same time, they have retained their natural flavor and all the nutrients. A rich layer of baked cheese and cream gives a fantastic gourmet taste to this simple, yet so special dish.

Of course, it is best to eat everything still hot while the cheese is still soft and stretches nicely around the zucchini and tomatoes. This is undoubtedly one of the best ways to store zucchini because it has everything you need for a quality and light summer lunch! And what’s best, those who like to eat a little more specifically will be delighted with the taste.

Print Recipe

Zucchini in the Oven

(No Ratings Yet)

Loading...

Lunch

By queensrecipes – Serves: 4

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Ingredients

• 2 large zucchini or 3 smaller ones
• 3-4 tomatoes
• salt
• 1 tablespoon of a mixture of rosemary, basil, oregano, and thyme
• 250 g of sour cream
• 30 g of fresh parsley
• 250 g of Emmental cheese or something similar
• oil for greasing the baking dish

Instructions

1

Wash the courgettes, cut off the edges and slice them about 6 millimeters thick.

2

Remove them from the side.

3

Wash the tomato, then cut it to a thickness of about 5 millimeters.

4

Pour a little oil into an 18x31 cm baking dish and spread it with a brush on the bottom and on the edges.

5

Then alternately stack one piece of zucchini and one piece of tomato and so on until the end of the row.

6

If there is free space, also fill it with tomatoes and zucchini, just turn them vertically. (watch the assembly in the video).

7

Salt the zucchini and tomatoes well, and sprinkle generously with the spice mixture.

8

Put the baking dish aside.

9

Wash the parsley and cut it finely.

10

Pour the chopped parsley into the sour cream and mix well.

11

Spoon the sour cream over the zucchini and tomatoes.

12

Then grate Emmentaler cheese (or something similar) and spread it over the sour cream.

13

Zucchini are baked in an oven heated to 180 degrees for 45 minutes, and served while hot.