INGREDIENTS
- 4 medium-sized zucchinis
- 3 tbsp extra virgin olive oil 45 ml
- 1 small onion
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp dried thyme .50 grams
- 1 can tomato sauce 15 oz / 425 grams
- 3 tbsp chopped fresh parsley 11 grams
- 1/4 cup grated Manchego cheese 30 grams
- sea salt & black pepper
DIRECTIONS
- Place each zucchini over two chopsticks or wooden spoons, cut into slices that are 1 cm thick (a little over a 1/4 inch), making sure to not cut all the way through
- Add the zucchinis over a baking tray that's lined with foil paper, brush 1 tbsp (15 ml) extra virgin olive oil all over the each zucchini and season with sea salt & black pepper, add into a preheated oven 425 F / 220 C, bake for 25 to 30 minutes or until just tender, making sure to gently flip them at the half way point
- In the meantime, heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
- While the oil is heating, finely chop the onion and roughly chop the garlic
- Add the chopped onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and thyme, quickly mix together, then add in the canned tomato sauce, 2 tbsp (8 grams) chopped parsley and season with sea salt & black pepper, mix together, then lower to a low heat
- Once the zucchini is just tender, once again between 25 to 30 minutes, you can always pierce them with a toothpick, remove from the oven
- Gently transfer the zucchinis into a serving dish, top off with the simmering tomato sauce, a kiss of grated cheese and some chopped fresh parsley, serve warm or at room temperature, enjoy!