Zucchini and Tomato Pastiche
I am far from fearless when it comes to mixing ingredients.
Therefore, the thought of combining zucchini and tomato never occurred to me until I read a few raw vegan recipes. Their intentions were to substitute spaghetti with old fashioned gravy with zucchini and fresh tomatoes as healthier substitutes. I do have a way of enjoying this classic Italian-American dish the Sugludair free way, which I will share with you in time, however, it’s just as delicious to combine zucchini and tomatoes as a simple and tasty vegetable dish.
Why you should eat zucchini
Zucchini is not only low in calories, but has anti-oxidant properties rich in potassium, iron, manganese, zinc and iron. Tomatoes also share anti-oxidant values as zucchini and are rich in Vitamin C.
This recipe can be used to prepare a light standalone meal or a side dish.
4-5 zucchini, washed, scrubbed and sliced in coins
1 cup of rinsed grape tomatoes halved
1 tsp garlic powder
1 tsp oregano
1 tsp of pepper
1 tsp of sea salt
¼ cup of almonds silvered
2 tbso of extra virgin olive oil
1 tbsp of grated raw goat cheese (optional)
Place zucchini in a casserole dish and bake for 15 minutes at 350 degrees
Remove from oven, add tomatoes, almonds, garlic, oregano, salt and pepper.
Mix well in casserole dish
Bake again for an additional 10 minutes.
Place zucchini and tomato medley in serving dish.
Top with olive oil and goat cheese