After more than two weeks in Africa and some miserable days fighting the malaria pills' side effects, I was able to get up and running again. This time I bring you a vegetarian dish I would have liked to eat when I was in West Africa: zucchini, cheese and cherry tomatoes in an easy to make, tasty dish.
To make this, you'll need:
- 4-5 small zucchinis
- 16 cherry tomatoes, cut in half
- 1/2 lb grated Feta cheese
- 1/4 lb grated Parmesan cheese
- 3 eggs
- 1/2 stick butter
- 2 tbsp breadcrumbs
- salt and pepper to taste
- butter for the dish
Wash the zucchinis, slice them thinly, add salt and pepper and allow them to sweat for 10-15 minutes.
Take a Pyrex (or similar) dish, butter it, spread the breadcrumbs, then start layering the zucchini slices and Feta cheese until ingredients are finished (last layer should be of zucchini).
Place the halved cherry tomatoes over the layers. Beat the eggs and combine them with the grated Parmesan cheese, then pour the mixture over the zucchini and cheese layers. Add the butter, cut in small pieces.
Bake in the preheated oven (375 F) for about 40 minutes. Serve immediately. Enjoy!