Tomato and zucchini from the oven

Name: tomato and zucchini from the oven
Cook time: 30 min
Total time: 80 min
Yield: 4
Cuisine: Italian
Ingredients: 1 zucchini; 50 g Pecorino Romano; 2 slice White bread; 2 broken sprig of thyme; 2,5 el traditional olive oil; 3 twig twig of parsley; 4 romatomat

Vegetarian Italian recipe for zucchini with pecorino, tomatoes, parsley and thyme from the oven.

Ingredients

Kitchen Stuff

1 paper towel
1 baking dish (about 1.5 liters)

Directions

Cut the zucchini into slices and sprinkle with salt. Let the zucchini drain for about 15 minutes in colander (salt removes moisture from the zucchini). Meanwhile cut the crusts of the pecorino and grate fine.
Cut the crusts of the bread and crumble the bread. Ris the leaves of thyme from the twigs. Scoop the bread crumbs, thyme, 2 tbsp pecorino and the oil together. Cut the parsley above it. Season with pepper and salt.
Wash the tomatoes and cut into plakes. Grease the oven dish with the rest of the oil. Dab the slices of zucchini dry with kitchen paper. Place half of the zucchini in the baking dish. Divide the slices of tomato over it.

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Nutrition

175Calories

Sodium24% DV566mg

Fat15% DV10g

Protein16% DV8g

Carbs4% DV13g

Fiber28% DV7g

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