This summer, I exchanged my garden products with the apartment staff. He gave me a big zucchini from his garden and in return I gave him a bunch of baby tomatoes and green chilies. I got a cooking book for free from the International Center and scrolled around for recipes with zucchini. I loved this book so much because it has a lot of international recipes made so simple that three recipes can be fitted in a page. The great part about the book is that it doesn’t loose it’s original taste. The Moussaka recipe caught my eyes but this time I left the minced beef out because I just wanted summer vegetables inside.
The cooking calls much of sauteing the vegetables but I had fun doing it. The cheese batter with eggs turned out very creamy and delightful after being baked and my kitchen smelled very nice.
Anyway, this recipe is an entry to a blog called ‘Two Little Chefettes’ each month there will be a specific ingredient challenged and you can just use you creativity. If you are up to such challenge, you can subscribe.
I am under performing in taking pictures lately because I have nausea almost the whole day and hardly can concentrate. Still, it’s fun to join.
1 medium zucchini
1/2 red paprika
1/2 yellow paprika
1 box mushroom
1 small onion
1 can tomato sauce
salt and pepper to taste
100 grams any melting cheese
1/4 cup parmesan cheese
How to prepare:
-crush the garlic with the side of your knife then cut into small pieces
-cut onion into small slices, set aside
-cut the zucchini into small slices, set aside
-cut the paprikas into thin slices, set aside
-cut mushroom in small thin slices, set aside
-saute onion and zucchini until soft, take out and arrange on the bottom of a bowl
-saute mushroom until soft, take out and arrange on top of the zucchini
-saute the paprikas until soft, take out and arrange on top of the mushroom
-in a pan saute garlic, add the tomato sauce, cinnamon, and a dash of salt, pepper to taste
-when it’s cooked pour on top of the vegetables
-pre heat oven
-in a bowl whisk the egg and melting cheese evenly
-pour on top of the vegetables
-sprinkles parmesan cheese on top of the melting cheese
-bake in medium heat for 10-15 minutes