Crispy Tomato Bake with Goat Cheese and Zucchini Salad

Ingredients

• 2 Zucchini
• 3 tbsp white balsamic vinegar
• 2 tbsp olive oil
• 1 tsp instant vegetable broth
• Salt
• Pepper
• 1 tbsp basil strips (for garnish)
• 8 tomatoes
• 1 small onion
• 2 Garlic cloves
• 1 tbsp oil
• 200 g grated goat cheese
• 4 slices toast bread
• 4 tsp butter
• Salt
• Pepper
• basil strips (to garnish)

Instructions

1. 1.

   Wash the zucchini, trim the ends and cut them lengthwise into slices. Mix with vinegar, oil and broth. Add salt and pepper, combine well and let rest for 15 minutes.

2. 2.

   Meanwhile blanch the tomatoes, peel and chop into pieces. Peel onion and garlic and finely mince both. Sauté in oil, add tomatoes and cook down.

3. 3.

   Toast the bread crumbs and mix finely. Fill a baking dish with tomatoes, sprinkle goat cheese over them, then top with breadcrumbs and butter flakes. Bake in preheated oven at 220°C for about 15‑20 minutes until gratinated. Cover with foil if needed. Serve garnished with basil.