Baked Zucchini with Tomato and Parmesan

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Trim and slice the zucchini into 6 mm rounds. Core and slice the tomatoes to the same thickness.

   Ingredients used: 400.0 gr Tomato, 800.0 gr Zucchini

   Cookware: Chef Knife, cutting board

3. Step 3

   Combine the olive oil, garlic, oregano, salt, and black pepper in a mixing bowl.

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Dried Oregano, 8.0 gr Garlic, 30.0 ml Olive Oil, 5.0 gr Salt

   Cookware: mixing bowl

4. Step 4

   Add the sliced zucchini to the seasoned oil and toss until evenly coated.

   Cookware: kitchen tongs, mixing bowl

5. Step 5

   Arrange the coated zucchini and sliced tomatoes in overlapping rows in the baking dish. Bake uncovered at 200°C until the vegetables begin to soften.

   Timer: 15 min (fixed)

   Cookware: baking dish, oven

6. Step 6

   Sprinkle the Parmesan evenly over the vegetables. Return the dish to the oven and bake at 200°C until the vegetables are tender and the cheese is golden.

   Timer: 15 min (fixed)

   Ingredients used: 60.0 gr Parmesan Cheese

   Cookware: baking dish, oven

7. Step 7

   Let the baked vegetables rest before serving.

   Timer: 5 min (fixed)

   Cookware: baking dish