Oven zucchini with goat cheese and tomato salad 

Chef Yogini

Ingredients

Courgette (or zucchini)

Cloves of garlic

Tomatoes

Salt and pepper

1 tbsp frying oil

½ tsp vinegar

1 tbsp salad oil

 

Basil

Fresh goat cheese

1 pinch of dried thyme

1 tsp rosemary

 

Preparation

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. 

Tomato salad

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.

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