Baked Zucchini with Tomatoes and Cheese

Juicy, aromatic, bright — an easy, delicious lunch or dinner! Zucchini with tomatoes and cheese baked in the oven is suitable for both the summer and cold seasons. The dish turns out very attractive, your family will probably ask for another portion. Bon appetit!
cook time: 50 min
Owen Truitt
Baked Zucchini with Tomatoes and Cheese

Nutrition Facts (per serving)

75
Calories
5g
Fat
4g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Tomatoes 1 pc
Salt 1 tsp
Ground black pepper to taste
Milk 2 tbsp
Eggs 1 pc
Sour cream 3 tbsp
Hard cheese 30 g
Zucchini (Young, 1 piece. You can use the old one, but you must first remove the seeds and hard skin.) 250 g
bell pepper 1 pc

Recipe instructions

Step 1

Step 1
How to bake zucchini with tomatoes and cheese in the oven? Prepare the indicated products. The vegetables are all fresh: I have a small zucchini, a medium-sized tomato and pepper. I use hard Parmesan cheese, you can use any other cheese you like. The main thing is tasty, high quality and melts well. It is better to take sour cream with 15% fat content. Prepare a baking dish and turn on the oven to preheat to 180 degrees.

Step 2

Step 2
Wash all the vegetables under running cold water and dry with a towel. If the zucchini is young, then there is no need to cut off the skin; if the skin is very hard, then it is better to cut it off and, if necessary, remove the seeds. Cut the zucchini into rings 0.5 cm thick. Cut off the stalk of the pepper and remove the seeds, cut into rings. If the pepper is large and the zucchini is small, then the pepper can be cut into half rings. Cut off the stem of the tomato and cut into rings.

Step 3

Step 3
Place vegetables vertically in the selected baking dish, alternating them with each other: zucchini, pepper, zucchini, tomato, etc. Salt the laid out vegetables, add ground black pepper (you can add other dry spices if desired).

Step 4

Step 4
Grease all vegetables with sour cream. Break the egg into a bowl, add milk, add a little salt and pepper. Beat well with a fork. Pour the egg-milk mixture evenly over all the vegetables.

Step 5

Step 5
Grate the cheese on a medium or coarse grater and sprinkle it evenly over the vegetables. Place the pan with vegetables in the preheated oven for 35 — 40 minutes or until golden brown.

Step 6

Step 6
Serve vegetables hot, although in the summer, in my opinion, such vegetables will be good when cooled. Zucchini prepared in this way with vegetables can be served as an independent dish for a light lunch or dinner, and for a more satisfying meal, in addition, you can offer pasta, potatoes, and any meat is also suitable.

Additional rubrics

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