Baked Zucchini with Taste of Sun and Forest

My quest of a slimmer figure continues and low carb it is. I am so happy to have found a way to lighter cooking without having to compromise taste. Fresh and high quality ingredients, and herbs are the way to go.

I had lasagna in my mind and wanted to make it lighter. A recipe with zucchini replacing lasagna plates. Then I thought no meat and voila. “Computer food” said my husband  meaning put it in your blog. The tomatoes for summer and mushrooms from ‘our’ forest. 

This is what you need for six portions: 

850 g zucchini

1 red onion

400 g crushed tomatoes

half of a sweet belly pepper

3 cloves of garlic

handful of fresh leaf parsley

dried oregano and salvia

1 tbsp beef fond, 1/2 dl red wine

two handfuls of dried forest mushrooms

Salt and pepper

1-2 tbsp finely grated Parmesan 

Pre-heat the oven to 175 C.

Rinse the zucchini and cut it into thin slices. 

Peel and chop the carrots, belly pepper and onion. Place 2 tbsp of crushed tomatoes in a pan and put in the chopped onion and carrot. Add the herbs, the rest of the tomato, pepper and wine. Cook for 10 minutes. 

Take out a rectangular oven form and put some sauce on the bottom. Put the  zucchini slices in the and pour over the rest of the sauce. Top with Parmesan. Cook in 175 C for 35 minutes.


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