John Myers
Contents
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Ingredients
for the crumb mixture:
- 4 tbsp Olive oil or coconut oil
- Salt pepper
- 1 Glass Alnatura paprika and cashew spread
- 65 g Grated Parmesan
- 40 g Spelled breadcrumbs
- 50 g Polenta
- 30 g Flaked almonds
- 35 g Sesame
- 1 tbsp Dried Italian herbs
Instructions
- Cut the ends of the washed zucchini on both sides and cut the zucchinis into approx. 1 cm thick slices. About two baking sheets are needed for this amount. Cover these with baking paper and brush with oil. Spread the zucchini slices on top. Season with salt and pepper.
- Spread half a teaspoon to a full teaspoon of the cashew paprika cream on each.
- Mix the ingredients for the crumb mixture and distribute on the slices. Drizzle the remaining oil over the zucchini. Bake in a preheated oven at 200 degrees top / bottom heat for about 20 minutes.
- This recipe is as simple as it is versatile: As a topping for salad / tastes warm and cold, is therefore ideal for brunch, finger food, buffet, antipasti selection, picnic, etc. Also makes a great starter for a menu.
- Sometimes I just brush the zucchini slices with a little red pesto and sprinkle some Parmesan over them. Chopped capers and olives are also suitable as toppings. Vegans can sprinkle yeast flakes on top of them instead of grated cheese after baking. If you have larger round zucchini (diameter eg 10 cm), you can also make larger "pizzas".
- In the above recipe you can also vary the crumb mixture and z. B. use ground nuts instead of breadcrumbs.
Nutrition
Serving: 100gCalories: 53kcalCarbohydrates: 3.1gProtein: 1.9gFat: 3.7g
