Baked Zucchini Recipe

18 May

We love talking about health benefits of food. There is no shortage of them when the veggies are concerned. Summer squash group is no exception, especially when consumed with onions, tomatoes, peppers and herbs; as in the following baked zucchini recipe topped with these treasures of mother earth.

We can cook extremely low calorie dishes with zucchinis, which provide fibers, proteins, magnesium, folate, zinc, iron, calcium and vitamins A, C, K, B1, B6… Isn’t this fantastic?

Baked Zucchini Recipe

Ingredients

 ½ kg (1.1 lb) small zucchinis

2-3 young onions, chopped

2 cloves garlic, crashed

1 sweet red pepper, chopped

1 green pepper, chopped

1 tablespoon fresh dill leaves

1 tablespoon tomato paste

1 tomato, in cubes

1 tablespoon olive oil

Salt & ground black pepper

Preparation Method

Peel the zucchinis. Cut off ends and divide zucchinis lengthwise in two. Brush (or spray) the zucchini boats with olive oil and bake them slightly in a preheated oven at 150 C. Set aside.

Prepare the topping by sautéing young onions and peppers in a deep saucepan for 1-2 minutes. Then pour the tomato cubes, cook for 2 minutes more and add tomato paste. Add some water if necessary. Pour over the zucchinis. Bake in oven preheated to 150 C till the top turns gold. Sprinkle with fresh dill leaves, salt and black pepper.

Serve warm or cold, as preferred. 

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