Saturday, 5 November 2011
Zucchini and Tomato Stringy Cheese Pie
What you need
3 medium zucchini
Sea salt, as needed
4-5 cloves garlic, minced or diced finely
Fresh ground pepper, to taste
Extra virgin olive oil
200 grams mozzarella, sliced thin so it can be layered. Best to slice when taken straight from the fridge
3 medium plum (Italian) tomatoes or 1 can of diced plum tomatoes
Fresh chopped basil, to taste
1 cup of Venerdi Gluten Free Bread Crumbs or your
favorite crumbs tossed in olive oil and Italian herbs
First preheat the oven to 175C.
Trim both ends of each zucchini. Cut them in half then slice lengthwise into thin flat strips about 3-5mm wide. Place in a colander and sprinkle with sea salt. Set aside for ten minutes or so to soak. Press with dry towels to extract some of the moisture.
In a 20cm, 8-inch pie plate (or gratin pan or baking dish) layer the zucchini strips in an overlapping pattern. Season with pepper and garlic.
Drizzle with extra virgin olive oil Then layer the mozzarella slices.
Slice the tomatoes about 5mm thick and place them on top of the mozzarella. Season the tomatoes with sea salt, pepper and basil.
Top with the Venerdi Gluten Free Bread Crumbs.
Bake in the preheated oven for 35 to 40 minutes until the zucchini is fork-tender and the topping is golden brown. Set aside for five minutes before cutting and serving.