Making the Balsamic Glaze:
In a small saucepan, combine balsamic vinegar, honey, lemon juice, salt, pepper, and paprika. Bring the mixture to a simmer over medium heat, stirring constantly. Continue cooking for 3 to 4 minutes, until the mixture is slightly reduced and glossy. Remove from heat and let cool.
Prepare the vegetable mixture. Heat the vegetable oil in a large skillet over medium heat. Add the yellow and red onions and sauté for about 8 to 10 minutes until translucent and lightly caramelized. Add the minced garlic and cook for another minute, until fragrant.
In a separate bowl, whisk both eggs with a pinch of salt and pepper. Add the julienne-cut carrot, sliced potatoes, tomato, bell pepper, celery, and canned tomatoes to the egg mixture. Mix everything well, making sure all the vegetables are well coated.
Assembly & Baking:
Preheat your oven to 180°C (350°F). Place the prepared zucchini in a baking dish and carefully fill the slices with the vegetable and egg mixture. Distribute the cooked onions evenly over and between the zucchini slices.
Brush the prepared balsamic glaze over the entire surface, making sure it penetrates all the slices. Sprinkle with grated cheese, allowing it to run into the gaps between the slices.
Bake for 25 minutes, until the zucchini is fork-tender and the cheese is golden brown and bubbly. The vegetables should be cooked through while retaining a certain texture.
Remove from the oven
and let cool for 5 minutes. Garnish generously with parsley and fresh dill before serving. Chilling allows the flavors to blend and makes it easier to carve and serve.
Nutritional information
per serving (for 4 people):
Calories: 245
Protein: 12g
Carbohydrates: 28g
Fiber: 6g
Fat: 11g
Vitamin A: 85%
DV Vitamin C: 65% DV
Calcium: 20% DV
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4
Variations and Substitutions
Cheese Alternatives
Replace the cheese with crumbled feta for a Mediterranean touch or use goat cheese for a tangy flavor. Vegan alternatives include nutritional yeast or dairy-free grated cheese.
Turn
this side dish into a main course by sandwiching cooked ground turkey, chicken, or vegetable protein between the zucchini pieces. Ground bacon or prosciutto are also great for meat lovers.
Vegetable variations
Replace or supplement the vegetables with
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