Roasted Pumpkin with Mozzarella
Roasted pumpkin with mozzarella is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g pumpkin flesh
- 6 tomatoes
- 2 balls mozzarella (about 150 g each)
- 1 tbsp chopped basil
- 1 garlic clove (chopped)
- 1 shallot (chopped)
- 4 tbsp olive oil
- Salt
- ground pepper
Instructions
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1.
Cut the pumpkin flesh into 12 equal, about 1 cm thick slices, season with salt and pepper, and brown in 2 tbsp olive oil on each side until light brown.
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2.
Briefly blanch the tomatoes, peel, quarter, seed, and dice. Heat remaining oil, sauté garlic and shallot until translucent, add tomato cubes, season with salt and pepper, and simmer for about 5 minutes.
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3.
Drain the mozzarella and slice into 12 pieces.
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4.
Top 8 pumpkin slices with a bit of tomato sauce, season with salt and pepper, and place one mozzarella slice on each. Stack two of these topped slices, lay remaining pumpkin slices on top, spread some tomato sauce over them, and add another mozzarella slice. Bake in a preheated oven at 200°C for about 15 minutes. Serve with the leftover tomato sauce.
