- Fresh parsley, chopped
Instructions:
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Prepare the Zucchini:
- Cut the zucchinis into thin circles.
- Place them in a bowl, sprinkle with salt, and let them sit for about 15 minutes to draw out excess moisture.
- After 15 minutes, dry the zucchini slices with a paper towel to remove the moisture.
- Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
- Arrange the zucchini slices on the parchment paper.
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Prepare the Sauce:
- In a small bowl, mix together 40 ml olive oil, minced garlic, salt, and paprika.
- Stir well to combine.
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Coat the Zucchini:
- Drizzle the prepared sauce over the zucchini slices and toss to coat them evenly.
- Place the zucchini in the oven and bake for 20 minutes at 200°C (392°F), or until they are tender and lightly browned.
-
Cook the Mushrooms:
- In a large skillet, melt 40 g butter and add 30 ml sunflower oil over medium heat.
- Once the butter is melted, add the chopped champignons and sauté for about 3-4 minutes, until the mushrooms release their moisture and begin to soften.
- Add salt, paprika, and minced garlic. Stir well and sauté for another 2-3 minutes until the mushrooms are cooked through.
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Assemble the Dish:
- Once the zucchini has baked for 20 minutes, remove it from the oven.
- Spoon the cooked mushrooms evenly on top of the zucchini slices.
- Sprinkle the mushrooms with breadcrumbs and top with the mozzarella cubes.
-
Bake Again:
- Place the zucchini back in the oven and bake for an additional 10 minutes at 200°C (392°F), or until the cheese is melted and bubbly.
-
Garnish and Serve:
- Remove from the oven and let cool for a few minutes.
- Garnish with chopped parsley before serving.
Serving Suggestions:
siehe Fortsetzung auf der nächsten Seite
