Zucchini-Mozzarella Bake with Kale Chips

My nieces were over for dinner week and brought us a huge zucchini. I’ve made three different meals and a couple of lunches of it. Today I used the last bits and this is what I prepared:

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Zucchini-mozzarella bake for two

15 cm long piece of a large zucchini, cut into 12 thin slices
125 g mozzarella, cut into thin slices
Olive oil, salt and pepper
1 dl creme fraiche, 2 tbsp tomato pure, thyme and oregano
3 tbsp finely grated Parmesan.
1 tbsp pine nuts

Fry the zucchini slices in olive oil.
Mix together the tomato pure, creme fraiche and herbs.
Grease a small oven pan and pile layers of zucchini, mozzarella and tomato-creme fraiche sauce. Top with zucchini and sprinkle with Parmesan. Put some pine nuts on the top.
Bake in 180 C for 20 minutes.

Kale chips for two
4 kale leaves, 1 tbsp Parmesan, 1 tbsp olive oil
Shred 4 kale leaves and put on baking paper on an oven pan,
Sprinkle thinly with olive oil and and Parmesan.
Bake in 180 C for 10 minutes.

The dish is quite filling and plenty as dinner for two. For four persons it makes a good starter.

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