Zucchini and eggplant are a combination proven by time and hundreds of various recipes. This time I'm sharing with you a quick and affordable vegetable casserole, which can be served separately or as a side dish.
Ingredients
- Zucchini - 600 g
- Eggplant - 500 g
- Cherry tomatoes - 400 g
- Basil - 0.5 beam
- Mozzarella - 150 g
- Olive oil - 3 tbsp.l.
- Spices and seasonings - 2 tsp.
- Oregano - 1 tsp.
Step-by-step cooking recipe
Cut the zucchini and eggplant into slices, and cut the cherry in half.
Mix vegetables with oil, spices and chopped basil.
Sprinkle them with grated mozzarella and cook in the oven for 40-45 minutes at 190 degrees.
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