Baked Zucchini Spanish Stile
Pane-Bistecca
I’ve mentioned in previous posts that my kids aren’t bad cooks at all and this recipe proves it. It’s a recipe that my daughter likes to cook for us. She brought it back from her time studying in Spain. It can be made with eggplant or zucchini; I love this dish, it’s easy and quick.
In Spain, people like to serve these little delicacies as tapas. There are many bars that only serve tapas, which are often eaten quickly while standing up. Tapas means “snack” in Spain, but in Latin America it still has the original meaning of “lid”.
In Spain, people like to serve these little delicacies as tapas. There are many bars that only serve tapas, which are often eaten quickly while standing up. Tapas means “snack” in Spain, but in Latin America it still has the original meaning of “lid”.
Ingredients
2-3 Zucchini
150 g cooked Ham
Salt and Pepper
Paprika and Oregano
some Breadcrumbs
some grated Cheese
Instructions
1
Step 1
Cut the zucchini in half lengthwise and half them. Scrap out the flesh until you have only 5 mm of flesh left. Fry the zucchini halves in hot oil.
2
Step 2
Chop the scraped-out zucchini flesh and chop the ham. Fry both in a little oil and season well.
3
Step 3
Put the zucchini halves into a ovenproof dish and fill with the zucchini-ham mixture. Sprinkle with breadcrumbs and grated cheese and bake at 180 C for 20 minutes.
Notes
You can use eggplants instead of zucchini. We actually used a chopped eggplant in the filling.
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