EatSmarter exclusive recipe

Zucchini and Tomato Bakewith Manchego

Zucchini and Tomato Bake - Zucchini and Tomato Bake - Delicious roasted vegetables - something the whole family will like
Zucchini and Tomato Bake - Delicious roasted vegetables - something the whole family will like

(0)

Calories:241 kcal
Difficulty:moderate
Preparation:45 min
Ready in:65 min
Low-sugar
Vegetarian
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories241 kcal(12%)
Protein11 g(22%)
Fat12 g(15%)
Carbohydrates21 g(8%)
Added Sugar0 g(0%)
Roughage7 g(23%)

Recipe development: EAT SMARTER

Ingredients

For servings

3Onion (each 50 grams)
2Garlic clove
1Carrots (100 grams)
1 pieceManchego (50 grams)
10firm Tomato (about 750 grams)
1 tablespoonOlive oil
½ cupsVegetable broth
Salt
Pepper
2 teaspoonsground paprika (sweet)
1 teaspoondried Thyme
3 tablespoonsSpelt flour (type 630, 30 grams)
3Zucchini (about 750 grams)
1 ½ tablespoonsCanola oil
3 tablespoonsBreadcrumbs (30 grams)
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Fine grater, 1 Pot, 1 Slotted spoon, 1 Tablespoon, 1 Pot, 1 Wooden spoon, 1 Measuring cups, 1 Teaspoon, 1 Plate, 1 Skillet, 1 Slotted spatula, 1 Casserole dish, 1 Brush

Directions

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1 Peel the onions and chop finely. Peel garlic cloves and very finely chop.
2 Rinse carrot, peel and cut into small dice. Finely grate the cheese.
3 Plunge tomatoes into boiling water, remove, rinse in cold water and remove the skins. Cut out stems and dice the flesh into small cubes.
4 Heat the olive oil in a pot and sauté the onions and garlic until translucent. Add carrot cubes and sauté 3-4 minutes.
5 Add diced tomatoes and vegetable broth. Season with salt, pepper and paprika. Add thyme and cook for 10-12 minutes over medium heat.
6 Meanwhile, put the flour on a plate. Brush zucchini, rinse, wipe dry and cut into 2 cm (approximately 3/4 inch) cubes. Season with salt and coat with flour.
7 Heat 1 tablespoon canola oil in a large frying pan and fry the zucchini cubes over medium heat, stirring constantly until light brown.
8 Coat a baking dish with the remaining canola oil. Layer in zucchini and tomato mixture. Sprinkle with breadcrumbs and grated Manchego. Bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 20 minutes.
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