Zucchini au gratin with tomato and mozzarella

Name: Zucchini au gratin with tomato and mozzarella
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 small courgettes (approx. 150 g each); 7-10 Tbsp Salt; 6 Tomatoes; 2 (à total weight 195 g/drained weight 125 g) Beutel Mozzarella-Käse; 7-10 Tbsp white pepper; 6 TABLESPOONS Olive oil; 4 small twigs of thyme; baking paper; 7-10 Tbsp Basil and black olives

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 small courgettes (approx. 150 g each)
7-10 Tbsp Salt
6 Tomatoes
2 (à total weight 195 g/drained weight 125 g) Beutel Mozzarella-Käse
7-10 Tbsp white pepper
6 TABLESPOONS Olive oil
4 small twigs of thyme
baking paper
7-10 Tbsp Basil and black olives

Directions

1
Wash the zucchinis thoroughly. Cut 2/3 of the courgettes at regular intervals with a small sharp knife and cut out wedges. Rub the zucchini with salt. Clean, wash and slice the tomatoes. Drain mozzarella, cut into slices, cut larger slices in half. Put one slice of tomato and one (halved) slice of mozzarella in each wedge. Sprinkle with salt and pepper and sprinkle with half the olive oil.
2
Carefully place on a baking tray lined with baking paper. Put the zucchini wedges on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. In the meantime, wash the thyme and dab dry. 5 minutes before the end of the baking time, place a sprig of thyme on each zucchini. Drizzle with remaining olive oil, arrange on a plate with the courgette wedges and serve garnished with basil and olives as desired. Served with baguette