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Baked Zucchini and Tomatoes

Rositsa IvanovaRositsa Ivanova
Guru
358661
Baked Zucchini and Tomatoes
06/12/2013
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  • Rating5 out of 5
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Preparation
25 min.
Cooking
30 min.
Тotal
55 min.
Servings
4-5
"A light and aromatic casserole that won`t affect your perfect figure in any way."

Ingredients

  • zucchini - 2 lb (1 kg)
  • tomatoes - 4 - 5 pieces
  • oil
  • for the topping
  • eggs - 4
  • feta cheese - 9 oz (250 g)
  • flour - 1 - 2 tablespoons
  • cream - 4 tablespoons, can use milk or water
  • vinegar - 2 tablespoons
  • salt
  • black pepper
measures

How to make

Wash the zucchini and tomatoes. Cut the zucchini into round slices with a thickness of half a finger. In a suitable greased rectangular tray, place the tomatoes in the middle. Around them, start to stack the zucchini in rows, overlapping them as you go.

Sprinkle some crumbled feta cheese between the rows, if necessary add salt and pepper. Beat the eggs well and add them to the cream (milk, or water), flour and spices to taste and beat well. Finally, mix with vinegar.

Put the zucchini with tomatoes in the tray and gently shake to distribute the topping. Put the dish to bake in a moderately heated oven at 390°F (200 °C) for 20-30 minutes or until the topping firms up and the vegetables are toasted.

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