A universal side dish and appetizer - baked zucchini with pepper in the oven at home. Secrets of cooking. Step by step recipe with photo and video recipe.
The season of summer vegetables has come, so we are preparing delicious, simple and healthy recipes from them with photos. One of the first vegetables on sale and on our beds there are delicious young zucchini, completely not picky in cooking. You can make anything from them, from a simple chowder to a gorgeous cake. The easiest thing to cook of them is to bake in the oven with other vegetables. I propose to try an easy for the body and dietary dish - baked zucchini with pepper in the oven at home.
Despite the fact that the recipe consists of a minimum of ingredients, the result is a dish with an unusually rich taste and aroma, thanks to the addition of herbs, spices and spices. The recipe will become indispensable in the daily menu for those who are fasting, vegetarian, or simply eating a healthy diet. Although anyone can cook it. This very tender, light dietary meal can be a treat on its own. It is also perfect for absolutely any side dish: meat, poultry, fish. In any form, the food will perfectly decorate the dining table or dinner.
- Caloric content per 100 g - 52 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Zucchini - 1 pc.
- Salt - 0.5 tsp or to taste
- Bitter pepper - 0.25 pcs. by pod or to taste
- Mustard - 1 tsp
- Garlic - 2 cloves
- Sweet pepper - 2 pcs.
- Soy sauce - 1-2 tablespoons
- Vegetable oil - 2-3 tablespoons
- Greens (cilantro, basil, parsley) - a few sprigs
Step by step cooking of baked zucchini with pepper in the oven:
1. Rinse the zucchini with running water and dry with a paper towel. Cut off the ends on both sides and cut the fruit into slices about 1 cm thick. If you are using mature zucchini, then peel and seed them first. Young fruits do not need to be peeled.
Grease a baking dish with a thin layer of vegetable oil and lay out the zucchini.
2. Sprinkle the zucchini on top with salt and sprinkle with chopped herbs. Do not overdo it with salt, because the recipe contains soy sauce, which is already salty, and there is a risk of oversalting the dish.
3. Prepare the dressing. Combine vegetable or olive oil in a bowl. Add the mustard and soy sauce and stir until smooth. My mustard is pasty, but you can use French grain. Add any herbs and spices as desired. I advise you to take universal spices - black ground pepper, paprika, curry, turmeric.
4. Peel the garlic, and hot pepper from the hot seeds. Wash the vegetables, chop finely with a sharp knife and add to the sauce. Mix well.
5. Pour the prepared sauce over the zucchini. Use only half of it, leaving the other half for the second layer of peppers.
6. Peel the bell pepper from the inner seed box, cut off the partitions, cut off the stalk and wash. Dry the fruit well with a paper towel and cut into medium-sized pieces (stripes, quarters, across). Lay the next layer over the zucchini.
My recipe uses green bell peppers, but it's better to take it red or yellow. Then the dish will look very bright and colorful.
7. Sprinkle pepper with chopped herbs and pour over the remaining sauce.
8. If desired, pour the vegetables with sour cream, then they will become even more tender. Or sprinkle with grated hard cheese. During baking, it will melt and a golden brown crust forms on the surface of the vegetables, the dish will look like a casserole.
nine. Preheat oven to 180 ° C and send vegetables to bake until softened, about 30 minutes. At the same time, the vegetables should fall apart, but should remain slightly crispy and keep their shape. For this reason, do not cover them with food foil, otherwise they will not bake, but steam, and they will acquire a soft crumbling consistency.
Sprinkle the cooked zucchini with pepper in the oven with fresh chopped herbs and serve. They are delicious both warm and completely cooled.
