Baked vegetables with mozzarella

Name: Baked vegetables with mozzarella
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g Courgette; 100 g Tomatoes; 200 g Mushrooms; 1 Garlic clove; 1/2 potty Basil; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Mozzarella cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g Courgette
100 g Tomatoes
200 g Mushrooms
1 Garlic clove
1/2 potty Basil
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Mozzarella cheese

Directions

1
Clean the zucchini and tomatoes, wash and pat dry. Cut the zucchini into slices and the tomatoes into wedges. Clean, wash and halve the mushrooms. Peel garlic and press it through a garlic press. Wash basil, dab dry and cut leaves into fine strips, except some for garnishing. Heat the oil in a frying pan.
2
Sauté the mushrooms, zucchini and garlic in it. Add tomatoes and basil, season with salt and pepper and place in an ovenproof dish. Drain the mozzarella, cut into slices and spread on the vegetables. Bake in a preheated oven (electric: 200 °C / gas: level 3) for approx. 15 minutes. Serve garnished with basil
3
Form: Pillivuyt