Ingredients with Measurements:
- 1 Casatella Trevigiana cheese (about 1 lb)
- 2 medium zucchinis, sliced
- 2 medium tomatoes, diced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven-safe dish
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the Casatella Trevigiana cheese in half horizontally.
3. In a skillet, heat the olive oil over medium heat.
4. Add the minced garlic and sauté for 1-2 minutes.
5. Add the sliced zucchinis and cook until they are tender, about 5-7 minutes.
6. Add the diced tomatoes and cook for another 2-3 minutes.
7. Season with salt and pepper to taste.
8. Place one half of the Casatella Trevigiana cheese in an oven-safe dish.
9. Spoon the zucchini and tomato mixture over the cheese.
10. Place the other half of the cheese on top of the mixture.
11. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
12. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 9g
- Protein: 16g
Substitutions for ingredients:
- Casatella Trevigiana cheese can be substituted with any soft cheese, such as brie or camembert.
- Zucchinis can be substituted with any other summer squash, such as yellow squash or pattypan squash.
- Tomatoes can be substituted with any other ripe tomato, such as cherry tomatoes or heirloom tomatoes.
Variations:
- Add some fresh herbs, such as basil or oregano, to the zucchini and tomato mixture for extra flavor.
- Add some sliced mushrooms to the zucchini and tomato mixture for extra texture.
- Top the Casatella Trevigiana with some toasted breadcrumbs for extra crunch.
Tips and tricks:
- Make sure to slice the zucchinis evenly so that they cook evenly.
- Use a sharp knife to cut the Casatella Trevigiana cheese in half horizontally.
- Serve the Casatella Trevigiana with some crusty bread for dipping.
Storage instructions:
- Store any leftover Casatella Trevigiana with Zucchini and Tomato in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Casatella Trevigiana with Zucchini and Tomato in a preheated oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Casatella Trevigiana with Zucchini and Tomato on a platter with some fresh herbs and crusty bread.
Garnishes:
- Garnish with some fresh herbs, such as basil or parsley.
Pairings:
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a simple green salad dressed with lemon vinaigrette.
Troubleshooting advice:
- If the cheese is not melting evenly, place the dish under the broiler for a few minutes to brown the top.
Food safety advice:
- Make sure to cook the zucchini and tomato mixture thoroughly to avoid any foodborne illnesses.
Food history:
- Casatella Trevigiana is a soft cheese from the Veneto region of Italy.
Flavor profiles:
- The Casatella Trevigiana is creamy and mild, while the zucchini and tomato mixture is savory and slightly sweet.
Serving suggestions:
- Serve the Casatella Trevigiana with Zucchini and Tomato as an appetizer or a light lunch.
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Region: Italian