John Myers
Ingredients for 2 servings:
- 350 g zucchini
- 2 tbsp olive oil
- salt and pepper
- 1 garlic clove(s)
- 25 g Parmesan
- 2 tbsp pesto, red, from the jar
- 3 tbsp breadcrumbs
- ½ tsp oregano
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
vegetarian
Preheat the oven to 160°C fan/convection oven or 180°C top/bottom heat. Wash the zucchini and cut into approximately 1 cm thick slices. Brush a baking dish with 1/2 tablespoon of oil. Place the zucchini slices in the dish, season with salt and pepper, and drizzle with 1/2 tablespoon of oil. Cook the zucchini in the hot oven for about 10 minutes. Meanwhile, peel and finely chop or press the garlic. Grate the Parmesan cheese. Mix the pesto, garlic, Parmesan cheese, breadcrumbs, and oregano. Remove the baking dish from the oven. Spread the pesto mixture over the zucchini slices and bake for another 10-15 minutes. Serve the slices drizzled with 1 tablespoon of oil. Baguette, ciabatta, and bastard bread go well with this, but potatoes or rice are also good. If you like, you can also serve it with a green salad. With 4 servings, each serving has 295 kcal.
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