Baked Zucchini with Salsa Verde and Cream Cheese
By chef Leonhard Wenzel
Lightly baked zucchini served with herb salsa verde and smooth cream cheese creates a fresh combination of flavors. Ideal as a light summer lunch or as a side dish with meat.
- 19 min
- total
- Easy
- level
4 min prep · 15 min cook
What you will need
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Zucchini 0.5 pcs -
Fresh cream cheese 50 g -
Parsley 0.25 pcs -
Basil 0.25 pcs
-
Mint 0.25 pcs -
Capers 0.5 tbsp -
Italian Hard Cheese 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C - we will cook step by step from them 🥒🌿✨
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Make the pesto. Blend the capers, olive oil, herbs, and Parmesan with a hand blender until smooth pesto forms
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Cook the zucchini. Slice the zucchini, season with salt and pepper, and pan-fry over medium heat until golden brown for about 3-5 minutes, then finish baking in the oven at 180 C for about 10 minutes
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Spread the layer. Spread the pesto and cream cheese over the baked zucchini
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Garnish and serve. Garnish with mint and serve 🍽️✨
Ratings and comments
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