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Zucchini tagliatelle and tomato gratin

updated

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Ingredients for 2 servings:

  • 2 m.-large zucchini
  • 3 m.-sized tomato(s), or correspondingly more snack tomatoes
  • 1 ball/s mozzarella, light (125 g)
  • 50 g Parmesan, sliced
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

guaranteed noodle-free

Remove the top and bottom ends of the zucchini and use a vegetable peeler to peel off approximately 1.5 cm wide strips all around (the tagliatelle). Cook the tagliatelle in salted water for 1-2 minutes, then drain and let it drain. Preheat the oven to 200°C. Slice the tomatoes and mozzarella. Lightly grease a baking dish and first lay out the zucchini tagliatelle. Then place the tomato and mozzarella slices on top (I alternate large tomato slices with the mozzarella, and place small tomatoes on top). Season this layer with salt and pepper and sprinkle with shaved Parmesan cheese. Bake in the oven for 10-15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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