Here is a delicious recipe, simple to make and with seasonal ingredients, the zucchini and tomato pie. Soft, stringy, tasty and fragrant, this pie is the ideal lunch or dinner in these spring days, but it can also become the main summer dish, capable of providing fibres, essential for correct intestinal functioning, water for hydration, but also vitamins, minerals and antioxidants. In fact, did you know that zucchini provides tocopherol, or vitamin E, the availability of which increases even after cooking (Lee et al, Food Sci Biotechnol, 2018)? Then, tomatoes are a source of lycopene, a valuable anticancer substance. Lycopene is made easily assimilable when the tomato is subjected to heat together with extra virgin olive oil, just like in today's recipe (Story et al, Annu Rev Food Sci Technol, 2010). So, perfume, taste and health are served, enjoy your meal!
Ingredients
500 grams of zucchini
500 grams of tomatoes
200 grams of scamorza cheese
1 clove of garlic
Grated Parmesan cheese
Whole wheat breadcrumbs
Aromatic herbs (basil, marjoram, thyme)
Extra virgin olive oil
Sea salt
Pepper
Wash, dry and cut the tomatoes into slices. Also slice the scamorza. Chop the garlic and herbs. In a bowl, combine 6 large spoons of breadcrumbs, three of Parmesan cheese, the garlic, a generous grind of pepper and the aromatic herbs, mix and set aside. Cut the zucchini into thin slices lengthwise. In a baking dish greased with extra virgin olive oil, sprinkle the base with the previously prepared breadcrumbs. Layer the zucchini slices, sprinkle with breadcrumbs. Make another layer of tomato slices, season with extra virgin olive oil and a pinch of finely ground salt, and then cover with the scamorza cheese. Continue in this way, alternating the layers until all the ingredients are used up. Finish with the zucchini and plenty of breadcrumbs. Drizzle with extra virgin olive oil and bake in a static oven at 180° C for 30 minutes.
