Zucchini tomato tortilla with serrano ham
Coarsely grate the pecorino (cheese). Wash the zucchini well, remove the stalk and also coarsely grate with a vegetable slicer. Wash the tomato, remove the...
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Roasted zucchini from the oven
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Preparation time:
35 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
584
Calories
6 g
Carbohydrates
15 g
Protein
55 g
Fat
Ingredients:
 | Olive oil | 2 ½ Teaspoon |
 | Garlic (fresh) | 1 (3 g) |
 | Salt, table salt, sea salt | 3 Pinch(s) |
 | Pepper (white) | 3 Pinch(s) |
 | Parmesan cheese | 30 g |
 | Sesame, sesame seeds (dried) | 1 Teaspoon |
 | Lemon (fresh) | ⅒ (0,25 g) |
 | Zucchini (fresh) | 1 (210 g) |
 | Black cumin | 1 Knife tip(s) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Line a baking tray with baking paper and preheat the oven to 200°C convection oven. Wash the zucchini well, remove the stalk and cut in half. Then cut into uniformly sized cubes.
Step 2:
Wash the lemon hot and grate the lemon peel. Peel the garlic and press it through a garlic press (if you don't have one, just take the flat side of a knife and press the garlic clove through). Now put the zucchini cubes with the lemon zest, the pressed garlic and the olive oil in a bowl and mix everything well with your hands.
Step 3:
Now spread the pimped zucchini cubes evenly on the prepared baking sheet, season with salt and pepper to taste and sprinkle with black cumin and sesame seeds. Then bake on the middle shelf of the oven for about 10 min.
Step 4:
In the meantime, grate the Parmesan cheese and remove the zucchini after 10 minutes of baking (do not turn off the oven). Sprinkle with parmesan and put in the oven for another 8 min. Finally remove, serve and enjoy.
Macronutrient distribution:
The recipe Roasted zucchini from the oven is composed of the following macronutrients.
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Kitchen utensils needed:
Baking paper
Baking tray
Bowl
Cutting board
Garlic press
Grater
Kitchen knife
Peeler
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