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Baked Zucchini with Creamy Tomato Topping finished dish

Baked Zucchini with Creamy Tomato Topping

Recipe card for Baked Zucchini with Creamy Tomato Topping.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 2 zucchini, sliced
  • 1 tomato, finely chopped
  • 3 cloves of garlic, minced
  • 2 tbsp granular cottage cheese
  • 2 tbsp mayonnaise
  • 1 tsp dried garlic
  • 50 g cheese, grated
  • 4 eggs, beaten
  • Fresh parsley, chopped
  • 1 tsp paprika
  • Salt, to taste
  • Black pepper, to taste
  • Olive oil

Method
 

Preparation
  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Zucchini: Slice the zucchini into half-inch thick rounds. Arrange them in a single layer on a greased baking dish.
  3. Mix the Toppings: In a bowl, combine the chopped tomato, minced garlic, granular cottage cheese, mayonnaise, dried garlic, paprika, salt, and black pepper. Mix well to create a creamy topping.
  4. Add the Eggs: In another bowl, beat the eggs and pour them evenly over the zucchini slices in the baking dish.
  5. Apply the Creamy Topping: Spoon the tomato and cheese mixture over the zucchini and egg layer, making sure to distribute it evenly.
  6. Add Cheese and Bake: Sprinkle the grated cheese over the top and drizzle with a little olive oil for extra flavor. Bake in the preheated oven for 25-30 minutes, or until the topping is golden and bubbly and the zucchini is tender.
  7. Garnish and Serve: Once baked, remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.

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