John Myers
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Baked Walnut and Cheese Zucchini with Tomato and Olive Salsa
The perfect baked walnut and cheese zucchini with tomato and olive salsa recipe with a picture and simple step-by-step instructions.
Zucchini:
- 250 g Fresh zucchini, 2 small ones
- 20 g Chopped walnuts
- 20 g Grated Emmental
- 20 g Freshly ground coriander
- 20 g Garlic pepper from my KB
- 1 tsp Rapeseed oil
Tomato and Olive Salsa:
- 150 g Fresh tomatoes
- 1 Clove of garlic
- 1 half Onion
- 3 Black olives without stone
- 1 tsp Fresh oregano
- 1 tsp Fresh thyme
- 1 tbsp Rapeseed oil
- 1 tsp Garlic pepper from my KB
- 1 tsp Seasoned salt from my KB
- 1 pinch Chilli from the mill
- 1 shot Vinegar
Roast beef leftover pimped:
- 180 g Cold roast, beef
- 1 half Fresh onion
- 1 tbsp Rapeseed oil
- 1 tsp Garlic pepper from my KB
- 1 tsp Smoked paprika powder
Tomato and Olive Salsa:
- Peel and dice the onion. Wash and finely chop the tomatoes. Peel and press the garlic. Chop the olives.
- Heat the oil in a saucepan and roast the onions with the garlic. Then add the tomato cubes and simmer until everything has disintegrated a bit! Add the olive cubes, oregano, thyme and spices and season with vinegar. Put aside!
Zucchini:
- Wash, clean and halve the zucchini. Drizzle with oil, season with garip pepper and coriander. Mix the walnuts and cheese.
Preheat the oven to 200 degrees!
- Put the zucchini halves in a slightly oiled baking dish. Spread the cheese / nut mixture on top and bake in the oven for 20 minutes.
Flesh:
- Cut meat and onion strips. Heat the oil in a pan and fry the onions until crispy, add the meat and sizzle with it. Season with garip pepper and paprika powder.
Serve!
- Spread the zucchini halves on 2 plates, salsa in small bowls and meat! Finished!
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