Baked Zucchini with Tomatoes
Oven‑baked zucchini and tomatoes is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- Olivenöl (for greasing the dish)
- 3 large zucchinis
- 250 g cocktail tomatoes
- 2 sprigs of oregano
- 2 cloves garlic
- Salt
- Pepper (freshly ground)
- 50 g grated Parmesan
- 50 g white bread crumbs
- 50 ml dry white wine
- 100 g shredded mozzarella
Instructions
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1.
Preheat the oven to 180°C (350°F) with top and bottom heat. Grease a large baking dish. Wash, trim, and cut the zucchinis into about 5 cm long pieces. Rinse the tomatoes, let them drain, and make cross‑cuts on each. Wash the oregano, shake it dry, pluck the leaves, and finely chop. Peel the garlic, press through a garlic press, and mix with the oregano.
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2.
Combine the Parmesan with the bread crumbs. Then mix the tomatoes with the zucchini, herb garlic mixture, salt, and pepper in the dish. Pour in the white wine and sprinkle mozzarella and breadcrumbs on top. Bake in the preheated oven for about 25 minutes until golden. Serve garnished with fresh oregano leaves.
