Baked Zucchini with Feta & Tomatoes
Ready in: 45 minutes
Yield: 3 servings
17.6 oz (500 g) zucchini
1 tablespoon all-purpose flour
1 can (400 g) tomato sauce
2 garlic cloves
2 tablespoons sunflower oil
1 oz (30 g) butter
5.3 oz (150 g) feta cheese (fat free)
1 pinch of salt, freshly ground pepper
1. Preheat the oven to 350 °F (180 °C). Grease a baking tin with sunflower oil. Wash the zucchinis and pat them dry with kitchen paper. Trim the ends of the zucchini, then halve them lengthways. Make small cuts down the midlle of the zucchini, leave a rim. Scrape put the zucchini in the middle. Cut the scraped out zucchini into cubes. Peel and slice the garlic glove and onion. Cover the onions and garlic with flour all over.
2. Heat the butter in a large non-stick frying pan. When sizzling, add the garlic and onion. Cover and cook over a low heat until softened, about 8 minutes. Add the tomato sauce and season lightly with salt and oregano. Add the zucchini and cook the mixture for 3 minutes more, stirring frequently.
3. Meanwhile, heat 1 tablespoon oil in a non-stick frying pan over medium heat. Put the zucchini into the pan and roast for 1 minute on each side. Place the zucchinis in an even layer on the prepared baking dish. Cut the feta cheese into cubes.
4. Spoon the tomato mixture onto the zucchinis. Sprinkle over with the feta cheese. Bake in the oven until cooked through, about 28-30 minutes.
Energy: 334 kcal / 1397 kJ
Fat: 21,8 g
Carbohydrates: 14,4 g
of which sugars: 4,6 g
Protein: 17,4 g
Fibre: 2,4 g