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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
Easy

4 min prep · 15 min cook

Baked Zucchini with Salsa Verde and Cream Cheese
166 kcal · per serving
Protein 10g Carbs 7g Fat 10g
Ingredients

What you will need

7 items · serves 1
  • 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.

Method

Steps to cook

5 steps · 15 min cook

  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C - we will cook step by step from them 🥒🌿✨

  2. Make the pesto. Blend the capers, olive oil, herbs, and Parmesan with a hand blender until smooth pesto forms

  3. 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

  4. Spread the layer. Spread the pesto and cream cheese over the baked zucchini

  5. Garnish and serve. Garnish with mint and serve 🍽️✨

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