WARM ZUCCHINI AND TOMATO SALAD
I made this for lunch one day when there wasn't much in the fridge to eat, just a zucchini, a tomato, shredded cheese, and some old stuff in the cupboard. Came out pretty tasty. It was quick to make and didn't mess up the kitchen much, so I thought it was worth writing down and sharing.
Provided by blueberry_ricky
Categories Lunch/Snacks
Time 20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 Farenheit, and get a glass pie dish.
- Slice zucchini lengthwise into ½ inch strips.
- Lay zucchini strips on bottom of pie plate to roughly cover the bottom. Small spaces are ok.
- Sprinkle ~1/3 to 1/2 cup of the croutons (I really just eyeballed it - a couple of handfuls).
- Slice the stem end of the tomato off, then slice the rest of the tomato into six ½ inch slices. Arrange the largest 5 slices around the edge, and put the smallest slice in the center.
- Sprinkle another layer of croutons, 1/3-1/2 cup or so.
- Drizzle a tablespoon or two of olive oil all around (again I just eyeballed it).
- Grind pepper over the top so the whole top is dusted lightly (~1/4 to 1/2 tsp worth, or to your liking).
- Sprinkle sea salt all around (again 1/4 to ½ tsp or to your liking).
- Cover with layer of whatever shredded cheeses you have.
- Bake in 450 F oven for about 11 minutes. Reduce heat to 350 and bake until the cheese looks browned and sort of crispy ~3-5 minutes (or whenever it looks good to you - my croutons got pretty brown).
- Remove from oven. Slice, like a pie, between each tomato slices (i.e. into fifths).
- Remove piece with spatula, to plate or bowl and drizzle with balsamic vinaigrette to your taste.
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Jahurul Islam
[email protected]This salad is simply delicious. The flavors are perfectly balanced and the goat cheese and pine nuts add a touch of elegance.
Tonmoy Raj tonmoy
[email protected]I've made this salad several times now and it's always a hit. It's a great way to get my kids to eat their vegetables.
alia online
[email protected]This salad is a great make-ahead dish. You can roast the vegetables ahead of time and then assemble the salad just before serving.
Asiedu Charles
[email protected]I'm not a huge fan of goat cheese, so I used feta instead. It was still delicious!
HG Mantenimiento
[email protected]The goat cheese and pine nuts really make this salad special. They add a touch of richness and crunch that takes it to the next level.
Pfano Mammburu
[email protected]This salad is a great way to use up all the extra zucchini from my garden.
Natalie Williams
[email protected]I'm not usually a fan of zucchini, but this salad changed my mind. The zucchini was perfectly roasted and had a great flavor.
Eliran D.
[email protected]This salad is so refreshing and flavorful. It's the perfect side dish for a summer barbecue.
Howl “Van” Hayden
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique combination of flavors. The salad is also very easy to make, which is a bonus.
Ayshasisayeliza Arabica
[email protected]This warm zucchini and tomato salad was a delight! The flavors of the roasted vegetables were perfectly balanced, and the goat cheese and pine nuts added a touch of richness and crunch. I will definitely be making this again!