John Myers
Ingredients for 2 servings:
- 1 m.-large zucchini
- 100 g tomatoes, dried in oil, very well drained
- 80 g Parmesan
- 60 g pine nuts or sunflower seeds, roasted
- 1 tbsp Italian herbs (frozen or dried)
- 1 tsp spice mix (bruschetta spice)
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
Thermomix recipe, but works without it too!
Preheat the oven to 180°C. Blend all ingredients except the zucchini in the Thermomix on level 8 for about 1 minute. This can of course also be done without the Thermomix. Then grate the Parmesan cheese, cut the sun-dried tomatoes into small pieces and mix them with the pine nuts using a hand mixer. Finally, mix with the Parmesan cheese and seasoning. The mixture should not be swimming in oil like pesto, but really crumbly. Cut the zucchini into slices about 5 mm thick. Arrange in a baking dish in a fan shape as with the tomato and mozzarella mixture. Add the tomato crust and cook for 20-30 minutes using top/bottom heat. The cooking time depends on your taste. We like the zucchini still firm to the bite and only bake for 20 minutes, until the crust is browned. If you prefer it creamier, you can add Gouda or mozzarella cheese. We like to serve it with saltimbocca or something pan-fried.
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