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🍽️ Zucchini-Tomatensalat with Mozzarella & Almonds on Toasted Baguette

397 kcal · 30 min · 4 servings

Ingredients

• almonds, whole 4 tbsp
• baguette 2 pcs
• olive oil 8 tbsp
• mozzarella 2 pcs
• zucchini 3 pcs
• salt pinch
• pepper, black ground pinch
• balsamic vinegar, light 3 tbsp
• honey 1 tbsp
• vine tomatoes 6 pcs
• basil, fresh 50 g

Instructions

1. 1. Preheat the oven to 180 °C (top/bottom heat). Toast the almonds in a pan without fat over medium heat for about 3–4 minutes.
2. 2. Cut the baguette into slices about 2 cm thick and place them on a baking sheet lined with baking paper. Drizzle the baguette slices with 4 tbsp olive oil and bake them in the oven for approximately 6–7 minutes until golden brown. Let the mozzarella drain and cut it into small cubes.
3. 3. Wash the zucchini and cut it into slices finger-thick. Heat 2 tbsp oil in a pan over medium heat and fry the zucchini on both sides. Remove it and season with salt and pepper.
4. 4. Whisk vinegar, 2 tbsp olive oil, salt, pepper, and honey in a bowl. Wash the tomatoes and cut them into wedges. Wash the basil, pick the leaves off the stems and cut them into strips. Take the baguettes out of the oven.
5. 5. Layer the zucchini alternately with the tomatoes and the mozzarella in a baking dish or on a plate. Distribute the toasted almonds over everything and marinate everything with the dressing. Sprinkle everything with basil and serve it. Enjoy your meal!

Nutrition per serving

• kcal: 397
• Protein: 12 g · Fett/Fat: 23 g · Carbs: 32 g