It’s been such a long time since I wrote my last post on my blog. I was so busy with packing and unpacking things. Right, we moved to a new home! It’s not physically new, but definitely new to us! There were always constructions in progress in our previous neighborhood, so it was always noisy there. Besides, we didn’t feel much safe there because of the same reason. Then a new construction started right next to our building, which would make our kitchen and living room gloomy. These are te rooms we spend our time most. Can you imagine me cooking in such a kitchen and trying to take photos? There were some other reasons too and we finally decided to move out.
We loved our new home so much that we haven’t had any adaptation problems. It is in a more convenient place. The rooms are well lighted and airy. We have two balconies and we have already started micro plantation there. We planted mint and basil seeds and young tomato plants in pots and put them in our balconies. It’s a great feeling to grow something in your balcony, especially from seed!
Anyway, I can say that we are much happier in our new home and I’m ready to go on sharing recipes, food and culture related topics with you. The first recipe to share at our new home is oven baked zucchini coins.
Do you love baked zucchini?
These oven baked zucchini coins were made about a month ago on a day when we didn’t want to spend much time for cooking as we had lots of other things to do. It’s super easy and surprisingly tasty! If you like fried zucchini, but don’t want it to be unhealthy (you know frying is not that healthy!), try this oven baked version! Baked zucchini is better than fried one, right?
- 3 zucchinis, thinly chopped in coins
- 2 large tomatoes, grated
- ½ tbsp pepper paste
- 5 cloves garlic, mashed
- 1 tsp dried thyme
- ½ tsp black pepper
- 2 tbsp olive oil
- ½ tbsp olive oil, for brushing baking tray
- salt to taste
- Heat oven at 180C.
- Mix grated tomatoes, pepper paste, mashed garlic, thyme, black pepper, salt and olive oil in a very large bowl.
- Toss in thinly chopped (not peeled) zucchinis.
- Mix them with your hand so that zuchhini coins are coated with the sauce.
- Brush a baking tray with olive oil.
- Place zucchini coins in it. If there is any tomato sauce left, pour it on coins. Bake about 30 minutes until tender.
- You can serve it with yogurt.