Zucchini Tomato Mozzarella Bake (Print version)
Roasting the zucchini briefly before assembling this bake helps reduce excess moisture.
# Ingredients:
Ingredients
01 -
600 g zucchini
02 -
400 g firm tomatoes
03 -
150 g grated mozzarella
04 -
40 g grated Parmesan
05 -
40 g dried breadcrumbs
06 -
2 tbsp olive oil
07 -
2 garlic cloves, minced
08 -
1 tsp dried oregano
09 -
½ tsp salt
10 -
¼ tsp black pepper
# Instructions:
01 -
Heat oven to 200°C / 400°F. Cut zucchini into 5 mm rounds. Toss with half the olive oil and spread over a large baking tray. Roast for 15 minutes to remove some moisture.
02 -
Meanwhile, slice tomatoes 5 mm thick and blot gently with kitchen paper. Rub the remaining oil over a 20 × 25 cm baking dish.
03 -
Arrange the roasted zucchini and tomato slices in slightly overlapping rows. Distribute garlic, oregano, salt and pepper evenly between and over the vegetables.
04 -
Scatter mozzarella over the vegetables. Mix Parmesan and breadcrumbs and sprinkle them across the top.
05 -
Bake 25–30 minutes until the cheese is golden and the vegetables are tender. If the topping browns early, cover loosely with foil.
06 -
Rest 10 minutes. Use a slotted serving spoon if the tomatoes have released a little liquid; the bake should be juicy rather than dry.
07 -
Cool promptly and refrigerate covered within two hours for up to three days. Reheat until hot throughout.
# Good to know:
01 -
Includes 10 minutes resting or cooling time.