Oven zucchini with goat cheese and tomato salad
Courgette (or zucchini)
Cloves of garlic
Salt and pepper
1 tbsp frying oil
½ tsp vinegar
1 tbsp salad oil
Fresh goat cheese
1 pinch of dried thyme
1 tsp rosemary
Preheat the oven to 220 degrees.
Cut the zucchini lengthwise and make diamond-shaped incisions, without perforating the vegetable’s skin.
Peel onion and garlic; halve the onion and slice finely; cut the garlic in quarters.
Chop thyme and rosemary finely. Place the garlic in the incisions you carved inside the courgette’s flesh. Spread the chopped herbs, some frying oil and one half of your onion on top of the zucchini. Season with salt and pepper.
Place the zucchini in the preheated oven. After 10 minutes spread the goat cheese on top and bake for another 10 minutes.
Wash tomatoes and cut into bite sized pieces. Season with salt and pepper and combine with salad oil, vinegar and basil. Serve as a side to the courgette.