Tapas – Baked zucchini with basil, caper and egg salsa

Ingredients for 4 servings:

• 2 zucchini, 1 green and 1 yellow each
• some sea salt and pepper, mixed or black from the mill
• 4 tbsp olive oil
• 1 medium-sized egg(s), hard-boiled
• 1 bunch of basil
• 1 jar capers, 53 ml
• 2 tbsp lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Preheat the oven to 200°C (fan 175-180°C). Clean and rinse the zucchini, pat dry, cut into approximately 1 cm thick slices, and place on a baking sheet lined with baking paper. Season with a little sea salt and a few turns of mixed or black pepper, and drizzle with 2 tablespoons of olive oil. Cook in the preheated oven for about 10 minutes. Rinse the basil, shake dry, and chop the leaves and drained capers. Mix both with 2 tablespoons of olive oil and the lemon juice. Peel and dice the hard-boiled egg, and fold it in. Arrange the zucchini slices on plates or a platter with the basil, caper, and egg mixture.