Salad of baked zucchini with tomatoes and onions

A juicy baked zucchini salad is a great option for a vegetable side dish, a light snack or a late dinner. The zucchini base gives the salad volume and satiety, and the addition of slices of ripe tomatoes, onions and fragrant greens - seductive juiciness, piquant taste and freshness. Simple, easy and delicious. Try it!

Ingredients

• Zucchini - 520 g (2 pcs.)
• Tomatoes - 450 g (2 pcs.)
• Onion - 40 g (1 pc.)
• Fresh parsley - 10 g
• Vegetable oil - 1-2 tbsp. spoons
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Turn on the oven to preheat to 200 degrees.
2. Lubricate the baking dish with a thin layer of vegetable oil. Pierce each zucchini several times with a fork. Put the zucchini in a dish and bake in the oven until soft (about 40 minutes).
3. Let the zucchini cool slightly (to avoid burning your fingers). Then cut off the tails and cut the zucchini into thin semicircles or quarters of circles.
4. Cut the tomatoes into slices about the same size as the zucchini. Add tomatoes to zucchini.
5. Peel the onion, cut into thin half rings or quarter rings and add to the salad bowl with tomatoes and zucchini.
6. Finely chop the parsley and add to the rest of the salad ingredients. Instead of parsley, you can use basil or other herbs to taste. Dress the salad with vegetable oil.
7. Season the salad to taste with salt and ground black pepper.
8. Mix well. Salad of baked zucchini with tomatoes and onions is ready. Salad can be served warm immediately after preparation or allowed to cool and brew a little.
9. Bon appetit!