Hello lovely people!
Long time no see, I hope everyone is gearing up for the cooler months. I envision myself planning tea parties, making homemade soups, sipping on hot chocolate, stocking up on slow cooker, bakes and casserole recipes.
One such Zucchini bake recipe which was an instant hit at a recent potluck at a colleague’s place is what I would like to share with you all.
Zucchini is relatively low in calories making it an ideal item to include when you are watching the scale. It is also high in folate, potassium and Vitamin A.
My earliest memories of eating zucchini are at a Mumbai eatery where I ordered Pasta Arrabiata with mixed vegetables. It had broccoli and some carrots along with some pretty unusual looking green strips. I enquired with the server about what were these green strips which made the overall dish rather pretty and delicious.
And that’s how I was introduced to this beautiful vegetable. I love eating zucchini stir fried with other vegetables on most occasions. However in stir fries I feel like the wonderful flavor of this veggie does not shine through.
Hence I decided to bake this on it’s own with the only exception being some cherry tomatoes and a couple of shallots.
Serves : 4
2 zucchini thinly cut in rounds
12 cherry tomatoes halved
3 cloves of garlic minced
a handful of shallots
Fresh thyme sprigs
Splash of balsamic vinegar
1/2 cup parmesan cheese grated
3 tsp olive oil
Sea salt to taste
White pepper to taste
1 1/2 tsp dried thyme
Line a flat baking sheet with foil and grease it well.
In a mixing bowl, add all ingredients except cheese and coat them well with oil and seasoning.
Layer the zucchini neatly on the baking tray and sprinkle parmesan cheese.
Bake for 15 minutes at 170 degrees Celsius. I did not want to over do the cheese and baked it for a short duration so that the flavours of were given it’s due credit.
Serve with any pasta dish or good to be eaten on it’s own.
Until next time, happy cooking!