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Small, fresh zucchini from your garden tastes best in this easy raw zucchini salad with dill, spring onions, and a simple vinegar dressing without oil. The salad needs to marinate overnight for best results. Baked zucchini with salad I had a zucchini in my fridge and with the help of the book 'Greek kitchen' I created this recipe.
Baked zucchini with salad cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be offered at several formal incidents perhaps. I am certain you will see lots of people who just like the Baked zucchini with salad dishes that you simply make.
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Ingredients requirements - Baked zucchini with salad:
- Require 1 for zucchini
- Get 1 tomato puree tin
- Get 1 table spoon for tomato concentrate
- Give 2 - garlic cloves
- Make ready 2 tsp for dry oregano
- Take 2 tsp for dry parsley
- Prepare 1 bunch fresh coriander
- Provide 100 g ricotta
- Give 1 mozzarella
- Require - Olive oil
- Make ready - Salt
- Give - Pepper
- Give Salad
- Prepare 100 g - corn salad
- Make ready of Balsamic vinegar
- Prepare Olive oil
- Require 2 - gloves garlic
- Make ready for Salt
- Give for Pepper
- Provide - For decoration
- Give for Basil
I love to eat it with fresh mozzarella cheese and a slice of crusty bread. There is just something special about this combination. The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. If you go the zucchini chip route, be sure to give the slices plenty of room on the pan and watch carefully to make sure they don't over cook.
Baked zucchini with salad how to cook:
- Wash and cut the zucchini 1 cm wide, marinate them for 30 min in olive oil and salt. Then grill them till they have dark lines.
- While the zucchini are grilling, prepare the tomato sauce. In a pan heat some squashed garlic and olive oil. When it starts to smell, add the tomato puree and concentrate. Add oregano, parsley, chopped coriander, salt and pepper.
- Once the zucchini are grilled, take a larger casserole, cover it with baking paper and distribute the zucchini. Cover the zucchini with ricotta and mozzarella and finish everyhing with tomato sauce. Put everything into a pre-heated oven and bake on 150°C for 30 min
- While the zucchini is baking, clean the corn salad, chop the garlic finely and half the tomatoes.
- Put the zucchini on a plate add the salad and tomatoes on the side and season the salad with garlic, vinegar, oil, salt and pepper
Baked zucchini is the perfect side dish for just about any meal! Garden fresh zucchini is tossed with olive oil and herbs and topped with a pinch of parmesan cheese. These baked zucchini rounds come out perfectly tender crisp with a golden parmesan cheese topping. This zucchini salad recipe is a feast for the eyes as well as the taste buds! I love the way the raw zucchini ribbons curl around the crunchy pine nuts and fresh herbs.
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