Tuesday

Zucchini and Cherry Tomatoes with CHEEEEESE


How can you resist any veggie covered with cheese? You just can't. However cheese is not the only reason for this side dish to taste good. The veggies are also good by themselves but the cheese adds the irresistible factor.



You will first use the stove top and then the oven to make this dish but please do not get discouraged about it. It is actually an easy recipe.  Try it!

Serve 4

What You Need:
  • 1 lb zucchini
  • 10 oz cherry tomatoes
  • 2 garlic cloves chopped
  • 4 tablespoons fresh basil chopped OR 1/2 tablespoon dry basil
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil + a bit more olive oil to drizzle over the dish before going in the oven

What To Do:



Gather your ingredients.
Preheat oven to 475 F.




Wash the tomatoes and cut them in half.






Squeeze out some of the seeds and liquid.








Wash the zucchinis. You can use a sponge or a potato brush.






Cut off the ends.








Cut the zucchinis in half lengthwise.






Cut them horizontally more or less the thickness of a finger about 1/2 an inch wide.








Heat 2 tablespoons olive oil in a skillet.







Add the zucchini and garlic and stir to combine.







When the zucchini begins to brown ...
(look at the picture, you will see that not all pieces of zucchini are browned, you just need a few to start browning)





... add the tomatoes,







and salt and pepper.






If you are using dry basil like me add it now.






Stir well and cook for 5 minutes.
If you are using fresh basil after the 5 minutes turn the heat off and add it to the zucchini and tomatoes.




Transfer to an oven proof dish.
(there is no need to coat the dish with oil or anything)







Drizzle with olive oil. Just a little bit.






Top with mozzarella first ...







... then with Parmesan.






Before you place it in the oven wipe the edges with a paper towel or simply with your finger like I am doing in the picture.





Place in the oven for 10 minutes until the cheeses melt.
Keep checking because ovens can cook at different times so if the cheese is melted, then it's ready.






The Parmesan will get golden on top.







Serve immediately.
You can reheat this dish later but it won't be the same.








2 comments:

  1. Parabéns Melinha.Lindo blog.Vamos provar aqui em casa. abs.

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    Replies
    1. Obrigada Antonio Marcus! Tomara que vocês gostem! :)

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