Description
Creamy parmesan tomato zucchini bake delivers Mediterranean comfort with layers of garden-fresh vegetables and rich cheese. Simple ingredients create a delightful side dish you can savor alongside grilled meats or enjoy as a light vegetarian meal.
Ingredients
Scale
Main Ingredients:
- 2 zucchinis, sliced
- 2 tomatoes, sliced
- 1/2 cup grated parmesan cheese
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Baking/Binding Ingredients:
- 1/2 cup cold unsalted butter, cubed
- 4 – 5 tablespoons ice water
Instructions
- Craft a rustic pastry dough by combining flour and salt in a mixing bowl. Incorporate cold butter until the texture resembles rough crumbs. Slowly introduce ice water, kneading until the dough coheres. Shape into a compact disk, encase in plastic wrap, and chill for 30 minutes in the refrigerator.
- Heat the oven to 375°F (190°C), preparing for the culinary creation.
- Arrange tomato slices on a paper towel-lined tray. Sprinkle with salt and allow 15 minutes for moisture extraction.
- Using a floured surface, roll the chilled dough to fit a 9-inch pie dish. Carefully transfer the pastry, trimming excess edges. Pierce the bottom with a fork to prevent bubbling.
- Blind bake the crust for 10-12 minutes until achieving a delicate golden hue.
- Blend mozzarella, Parmesan, ricotta, minced garlic, oregano, and basil in a mixing bowl. Spread the aromatic cheese mixture evenly across the pre-baked crust.
- Gently blot tomatoes dry with paper towels. Artfully layer the slices over the cheese base. Drizzle with a light olive oil glaze.
- Bake for 25-30 minutes, monitoring until the cheese melts luxuriously and tomatoes develop a caramelized edge.
- Finish by scattering fresh basil leaves as a vibrant garnish before serving.
Notes
- Moisture Removal: Pat zucchini and tomatoes thoroughly with paper towels to prevent soggy crust and ensure crisp texture.
- Cheese Customization: Swap mozzarella with feta or goat cheese for a tangier flavor profile that complements the tomatoes.
- Salt Technique: Salting vegetables before cooking draws out excess water, concentrating their natural sweetness and preventing watery filling.
- Herb Flexibility: Replace dried herbs with fresh herbs from your garden for more vibrant, intense flavor and aromatic experience.
- Prep Time: 50 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 219 kcal
- Sugar: 0.1 g
- Sodium: 181 mg
- Fat: 11 g
- Saturated Fat: 6.9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2.3 g
- Cholesterol: 25 mg