Saturday, April 14, 2012
Stuffed zucchini and tomatoes in the oven
This dish I made it is pure vegetable. For those of you who can't eat tomatoes
I suggest caramelized fennel insted.
4 big tomatoes ( I used the so called ox heart tomatoes. They have a delicious pulp)
1 Buffalo mozzarella
1 medium eggplant
2 gloves of garlic
Half a chopped onion
2 stems of choped parsley
Olive oil extravirgin
Chop one zucchini and the eggplant. Cut in half the others and with a spoon remove the interior. Cut the tomatoes into wheels and the mozzarella into cubes.
In a frying pan pour some oil 'oil and bring to medium heat. Saute garlic and onion then add the chopped vegetables. Salt and pepper and cook for 15 minutes.
Heat oven to 180 degrees.
In the meantime, take the baking dish, pour a dribble of oil and place the tomatoes with a pinch of salt and oregano.
Now the vegetables should be cooked. Remove from pan and fill the zucchini halves. Finally add the diced mozzarella and finish with a sprinkling of pecorino.
Use another baking dish and put the zucchini in. Now cook the zucchini and tomatoes in the oven for 30 minutes.
Enjoy your meal:)