Oven baked Zucchini with tomatoes

Easy, delicious and a great dish when having a zucchini or two – a bit soft (or fresh of course!) and tomatoes.

Ingredients:

1 – 2 Zucchini

3 medium sized tomatoes

1 small handfull roughly chopped fresh basil

1/4 cup oil

1 buffalo mozzerella – sliced

salt and pepper to taste

Method:

Pre-heat the oven to 180 degrees.

Rinse and slice the zucchini and tomatoes (approximately 3-4 mm thick). Drain the tomatoes. Slice the buffalo mozzerella (approximately 3-4 mm thick).

Chop the basil and mix toghether with the oil

In a baking dish, layer the zucchini and the tomatoes alternating between the two. When I say layering, I mean layering slightly sideways covering only half of the previous slice. As topping, add the buffalo mozzerella. Pour over the oil with the basil, add a bit of salt and pepper.

Bake for approximately 30 minutes or until golden.

Some have mentioned, that the dish is a bit wet. It helps when draining the tomatoes. Or add less oil. I don’t mind the bit of juice, as this goes well as condiment if you are serving this dish with meat for example.