Italian Courgettes with Mozzarella Recipe
I saw the recipe for cooking these zucchini on the Italian cuisine website, but I changed it a little in the ingredients. In the original, tomatoes are taken in their own juice, mozzarella cheese in balls, marjoram is a sprig of fresh. Try this wonderful dish, especially since it’s the season of fresh vegetables and herbs.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the zucchini into thin slices. Add salt, Italian herbs and oregano, pour in 1 tbsp olive oil.
  2. Mix it. Finely chop the garlic. Cook the tomatoes. I use cherry. Take a suitable shape, of such a size that the slices of zucchini fit in one layer or overlap. Lubricate the mold with 0.5 tablespoons of olive oil.
  3. I took the glass, and the zucchini will be delivered to her. Beautifully lay out the slices of zucchini. Sprinkle chopped garlic on top. I’m cutting the cherry in half. Dilute two tablespoons of tomato sauce with water. You can use tomato paste or just take tomato juice 70 ml. Tomatoes in their own juice are better.
  4. Put the cherries on top of the zucchini, pour the diluted sauce. I cut the mozzarella into thin slices. Perfect mozzarella balls.
  5. Spread the mozzarella beautifully over the entire surface. Sprinkle the remaining 0.5 tablespoons of olive oil on top. Since I have a glass mold, I immediately put it in the oven without warming it up. Put in a preheated 180 C oven for 15 minutes.
  6. I’ll also take green onions and basil leaves to serve. Chop the onion very finely.
  7. The dish is ready, we take it out of the oven. 15 minutes was enough for me. Focus on your oven. Don’t let the cheese burn! Mozzarella should be golden in color. Serve, sprinkled with green onions and garnished with small leaves of fresh basil.
  8. What a beauty!
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