Than season the zucchini baked in the oven

Zucchini are famous for their soft flesh, sweet taste, low calorie and have a large number of nutrients. To preserve all these qualities, these vegetables are better to cook in the oven to make them taste more rich and fancy, you can sprinkle the zucchini suitable to them different spices.

What spices can spice up zucchini

Since the zucchini have a very delicate taste and consistency, it is better to add more soft spices. For cooking them in the oven, for example, more suitable for white pepper than black or red. Although the latter also use is not prohibited, especially if you cook the squash with meat or potatoes.

Also, these vegetables combine well with onions fresh or dried and garlic. These seasonings will give them more spicy and full-bodied taste. In this case, you can add cheese to the zucchini, tomatoes or sour cream – it will very tasty.

From herbs to zucchini is a smart choice dill or parsley, root and greens celery, and marjoram – a perennial herb, which is often placed in dishes in combination with oregano. You can also spice baked zucchini with fresh or dried herbs fennel and thyme (thyme) – these two herbs are ideal for almost all vegetables.

Pleasant taste and aroma of the oven baked the zucchini will also attach tarragon, or, as it is called, tarragon. However this herb of the genus Artemisia should be added in very small quantities, otherwise it will kill the delicate flavor of the vegetables. It is best to put the sauce on cooked baked zucchini – in this case will make a perfect combination.

How to roast zucchini in the oven

To prepare this delicate and low-calorie meals you will need:
- 2 zucchini of the same size;
- 1 large tomato;
- onions;
- medium size carrots;
- 1-2 cloves of garlic;
- 100 g smoked;
- salt to taste;
- vegetable oil;
- parsley.

Have pre-washed zucchini cut off the tails, then cut them lengthwise into two equal parts and remove the pulp, taking care not to damage the peel. Lubricate them with a small amount of vegetable oil, place on a baking sheet to deepen down and bake for 10 minutes at a temperature of 180oC.

Meanwhile, chop onions, grate carrots and fry them in vegetable oil. Then add pulp of zucchini, cleaned and sliced tomatoes. Boil everything on low heat until excess liquid has evaporated. Then add salt and remove from heat. Add in the stuffing crumbled feta, passed through press the garlic and finely chopped parsley.

Remove pumps, flip them over, add salt and fill with the prepared stuffing. Again, return to the oven for 15 minutes. Then cool a little and serve.