Baked Zucchini with tomato and cheese is a very tasty side dish, which can also be served as a light main course if desired. Similar to the famous tasty zucchini with cheese that you loved so much! My favorites remain the gratinated zucchini with cherry tomatoes and onions. Today’s recipe is equally simple, perfect for using zucchini, and I’m sure if you make them, they’ll be a hit! So double the portion. Now, I’ll leave you with the recipe and if you liked it, let me know. A kiss, Chicca!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 4 zucchini
- 3.5 oz scamorza
- 1 oz parmesan
- 1 tbsp extra virgin olive oil
- 3 tbsps tomato sauce
- to taste salt
- to taste pepper
Steps
To prepare the baked zucchini with cheese, wash and trim the zucchini, then cut them in half and slice them lengthwise.
Place them on a baking sheet lined with parchment paper, season the zucchini with salt and pepper. Bake the zucchini at 375°F for about 10-15 minutes.
Remove from the oven and stuff with tomato sauce, scamorza cheese, grated parmesan, and a drizzle of oil.
Return to the oven for another 10-15 minutes.
Storage
Baked zucchini with cheese can be stored in the refrigerator in an airtight container until the next day. Freezing is not recommended.
FAQ
Is it possible to substitute the zucchini?
Yes, it is possible to substitute the zucchini with eggplant.
Can I add or enhance this recipe?
You can add breadcrumbs for a light gratin, sliced olives, or diced bacon.
