Zucchini in the oven
Origin of the recipe
Zucchini originates in Northern Mexico, where they were cultivated as far back as 5,000 years ago. Zucchini arrived in Europe with travelers and colonists, initially growing only as an ornamental plant. Merchants from Turkey and Greece brought zucchini to Russia in the 19th century; today, they are common and quick and easy to prepare. Zucchini is low in calories and contains many beneficial vitamins and minerals.
What do you need for cooking?
Ingredients
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Zucchini
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Sour cream
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Garlic
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Salt
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Paprika
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Dry garlic
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Dried Provencal herbs
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Breadcrumbs
Kitchen utensils
- Board
- Bowl
- Baking tray
- Baking paper
- Figured knife
Step-by-step recipe
Step 1:
Cut the zucchini into half-slices about 1 cm thick and place them in a bowl.
Step 2:
Cut the garlic into thin slices and add to the zucchini.
Step 3:
Sprinkle the zucchini with salt, paprika, dried garlic, Provencal herbs and breadcrumbs.
Step 4:
Add sour cream and mix thoroughly.
Step 5:
Line a baking sheet with paper.
Step 6:
Place the zucchini in an even layer.
Step 7:
Bake for 30 minutes at 180 degrees.
Cooking tips
Choose small young zucchini, up to 20 cm long and weighing no more than 300 g.
Zucchini doesn't keep well for long. The tastiest young zucchini spoils especially quickly, so buy them shortly before you plan to cook them.
