Pairs well with Cheesy Baked Zucchini
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Cheesy Baked Zucchini
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A quick and easy baked zucchini dish topped with Emmental and Parmesan cheese, perfect for a simple and tasty dinner.
00:20:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- zucchini - 400 g (thinly sliced)
- Emmental cheese - 200 g (grated with a coarse grater)
- Parmesan cheese - 80 g (grated)
- salt - watch the video to see (to taste)
- extra virgin olive oil - watch the video to see (for drizzling and greasing the baking paper)
- parsley - watch the video to see (optional, chopped for garnish)
Instructions
- Prepare zucchini: Wash and dry the zucchinis, then remove the ends. Slice the zucchinis thinly using a mandoline.
- Prepare baking tray: Wet and wring out a sheet of baking paper to help it stick better to the pan. Place it in a rectangular baking tray (about 25x30 cm) and drizzle with a little extra virgin olive oil.
- Arrange zucchini slices: Lay the zucchini slices slightly overlapping each other to cover the entire surface of the tray. Lightly salt the surface of the zucchini.
- Add cheese: Grate the Emmental cheese with a coarse grater and sprinkle it evenly over the zucchini. Then sprinkle the grated Parmesan cheese on top, covering the surface completely.
- Bake: Bake in a preheated convection oven at 180°C (356°F) for about 20 minutes, until the cheese is melted and golden.
- Serve: Optionally, sprinkle chopped parsley on top before serving.
