This cake and ‘been a good exercise in Smart Cooking ….. the tomatoes, bought in abundance for the salad and courgettes which were left over after spending made for a pie were already in the refrigerator for a few days and seemed to tell me to cook! I also used a few pieces of cheddar cheese, ever since those packets that sometimes are forgotten in the refrigerator and a bit ‘of grated parmesan and was born this pie ….. say recycling! However, it is very good and I share it with you:
Ingredients: 3 or 4 medium-sized zucchini, 20-30 cherry tomatoes (I used datterini), a few pieces of cheddar cheese (I used smoked cheese), 4 tablespoons grated Parmesan cheese, herbs (oregano or thyme ….. ), 3 tablespoons of extra virgin olive oil, salt, pepper, half a teaspoon of brown sugar.
Wash zucchini and cut lengthwise into slices about half a centimeter thick: brush them with a little oil and grill them. I I left them quite crunchy, yet still use the degree of cooking based on their tastes. Wash, dry and cut in half along the length of the tomatoes: place them on a baking sheet covered with parchment paper with the flat surface to the top and sprinkle with a pinch of salt and sugar. As I described in the quinoa salad recipe and caramelized tomatoes, grains of sugar and salt should be taken with both hands and dropped from his fingers rubbing thumb and forefinger: in this way the tomatoes are evenly sprinkled with a few grains. Place the tomatoes to caramelize in the oven at 120 degrees for about 20 minutes. Adjust the cooking time watching them anyway: they must be thoroughly dried. Then dial the cake using a small baking dish covered with baking paper: I used a baking small plume cake but whatever mold (preferably rectangular is fine). Alternate slices of zucchini in the pan, Parmesan cheese and slices of cheese, and tomatoes until all ingredients are used: start and end with the zucchini. The amount of hard cheeses to use and ‘course at your own pace: I in this case I have used a few thin slices intent and the result’ was still great!
Bake in the oven (now no longer ventilated) at 150 degrees for about 15 minutes. It can lead engages after turning it over in a serving dish or directly in the pan cooking
