Zucchini with Tomato

Name: Zucchini with Tomato
Yield: 6
Ingredients: 4 large zucchinis - 1 kg; 3 medium tomatoes, seeded and chopped - 360 g; 1 medium onion, finely chopped - 90 g; 1 clove of garlic, minced - 4 g; 1 tablespoon of fresh parsley, chopped - 7 g; salt and black pepper to taste; 1 tablespoon of olive oil - 15 ml

1
4 large zucchinis - 1 kg
2
3 medium tomatoes, seeded and chopped - 360 g
3
1 medium onion, finely chopped - 90 g
4
1 clove of garlic, minced - 4 g
5
1 tablespoon of fresh parsley, chopped - 7 g
6
salt and black pepper to taste
7
1 tablespoon of olive oil - 15 ml

Ingredients

1
4 large zucchinis - 1 kg
2
3 medium tomatoes, seeded and chopped - 360 g
3
1 medium onion, finely chopped - 90 g
4
1 clove of garlic, minced - 4 g
5
1 tablespoon of fresh parsley, chopped - 7 g
6
salt and black pepper to taste
7
1 tablespoon of olive oil - 15 ml

Directions

1
Place a zucchini slice on a large piece of aluminum foil
2
Mix together the tomatoes, onion, garlic, parsley, salt, and black pepper
3
Arrange the mixture over the zucchini slices
4
Drizzle with olive oil
5
Fold the "pocket"
6
Place on a baking sheet and bake in a moderate oven (180°C) for about 35 minutes or until the zucchini is cooked but still crispy
7
Let it rest for 6 servings
8
Serve alongside poultry, meat, and fish.