Baked Tomatoes and Zucchini in Sour Cream

Useful and beautiful — at least serve it on the holiday table! These oven-baked tomatoes in sour cream and zucchini are very easy and quick to prepare. They taste amazing. This is a complete second course or side dish for meat and chicken.
cook time: 1h
Ruby Colston
Baked Tomatoes and Zucchini in Sour Cream

Nutrition Facts (per serving)

90
Calories
6g
Fat
4g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Garlic (or 1 large) 2 clove
Tomatoes 300 g
Salt to taste
Ground black pepper to taste
Sour cream 150 g
Hard cheese 80 g
Zucchini 300 g
Dill 10 g

Recipe instructions

Step 1

Step 1
How to bake tomatoes in sour cream? Prepare the ingredients according to the list. You can use sour cream of any fat content to suit your taste. Cheese, too, choose any of the hard and semi-hard ones. Wash the vegetables well and dry with paper towels. Peel the garlic.

Step 2

Step 2
Wash the dill, dry and finely chop.

Step 3

Step 3
In a separate bowl, combine sour cream with garlic, chopped dill, salt and pepper.

Step 4

Step 4
Stir the resulting mass until smooth.

Step 5

Step 5
Cut the tomatoes into slices. Also cut the zucchini into slices. I did not remove the skin from the zucchini, it is tender. If your squash has a tougher skin, you can peel it, also removing any rough seeds (if necessary).

Step 6

Step 6
Take a rectangular or square shape of suitable size. Lubricate it with oil. Place zucchini and tomato slices alternately in the pan.

Step 7

Step 7
Top the vegetables with the previously prepared sauce of sour cream with garlic and spices.

Step 8

Step 8
Sprinkle the casserole with finely or medium-grated cheese on top of the sauce. Bake tomatoes in sour cream with zucchini in an oven preheated to 180°C for about 40 minutes. Be careful, choose the time and temperature exactly for your oven. Check their readiness and adjust them periodically.

Additional rubrics

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