Zucchini are famous for their delicate pulp, pleasant taste, low calorie content and the presence of a large amount of nutrients. To preserve all these qualities, these vegetables are best cooked in the oven, and to make their taste richer and more unusual, you can sprinkle the zucchini with different spices suitable for them.
What spices can you season with zucchini
Since zucchini has a very delicate taste and texture, it is better to add milder spices to them. For cooking them in the oven, for example, white pepper is more suitable than black or red. Although the latter are also not forbidden to use, especially if you cook zucchini with meat or potatoes.
Also, these vegetables go well with fresh or dried onions and garlic. Such seasonings will give them a more piquant and rich taste. In this case, you can add cheese, tomatoes or sour cream to the zucchini - it will turn out very tasty.
From herbs, dill or parsley, celery root and greens, as well as marjoram, a perennial herb that is often used in dishes in combination with oregano, are perfect for zucchini. You can also season baked zucchini with fresh or dried fennel and thyme (thyme), two herbs ideal for almost all vegetables.
Tarragon, or tarragon, as it is also called, will also give a pleasant taste and aroma to oven-baked zucchini. However, this herb from the wormwood genus should be added in very small quantities, otherwise it will kill the delicate taste of vegetables. It is best to put it in a sauce prepared with baked zucchini - in this case, you get the perfect combination.
How to bake zucchini in the oven
To prepare such a delicate and low-calorie dish, you will need:
- 2 zucchini of the same size;
- 1 large tomato;
- onion head;
- medium-sized carrots;
- 1-2 cloves of garlic;
- 100 g of suluguni;
- salt to taste;
- vegetable oil;
- parsley.
Cut the tails of pre-washed zucchini, then cut them lengthwise into two equal parts and peel each of the pulp, being careful not to damage the peel. Lubricate them with a little vegetable oil, place them on a baking sheet with the indentation down and bake for 10 minutes at 180 ° C.
Meanwhile, chop the onions, grate the carrots and sauté them in vegetable oil. Then add the zucchini pulp, peeled and chopped tomatoes. Simmer everything over low heat until the excess liquid evaporates. Then salt and remove from heat. Add crumbled suluguni, minced garlic and finely chopped parsley to the filling.
Take out the boats, turn them over, salt and fill with the prepared filling. Return to oven again for 15 minutes. Then cool slightly and serve.
