Baked Zucchini with Tomatoes and Peppers

Quick and tasty — an excellent solution for a warm dinner. All 10 points
cook time: 40h
Ruby Colston
Baked Zucchini with Tomatoes and Peppers

Nutrition Facts (per serving)

61
Calories
3g
Fat
4g
Carbs
3g
Protein

Ingredients (2 portions)

Basic:

Tomatoes 2 pc
Milk 3 tbsp
Eggs 1 pc
Sour cream 20 g
Hard cheese 30 g
Zucchini 200 g
bell pepper 1 pc

Recipe instructions

Step 1

Step 1
Cut the zucchini into half-centimeter thick slices. Repeat with tomatoes. Peel the sweet bell pepper from the seeds and cut it into circles. Place the vegetables vertically in an ovenproof dish, alternating them with each other.

Step 2

Step 2
Then add salt, sprinkle with ground black pepper and spices as desired. Pour sour cream or mayonnaise on top.

Step 3

Step 3
In a separate bowl, beat the egg with the milk, salt and pepper with a fork.

Step 4

Step 4
Sprinkle the vegetables with grated cheese and pour the prepared mixture over them.

Step 5

Step 5
Bake the dish in an oven preheated to 180 degrees for about half an hour. Serve hot as an appetizer or side dish. We hope this zucchini and tomato dish becomes your favorite!

Additional rubrics

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