glutenfrei

Baked zucchini with burrata

Today's low-histamine menu features baked zucchini with burrata. It's served with our HistaFood vegetable sauce, pine nuts, and parsley. It's so delicious!

This recipe is  

  • vegetarian
  • suitable for a low-histamine diet  
  • gluten-free    

Preparation time  

10 minutes + 20-30 minutes baking time  

 Ingredients for 1-2 people  

  • 1 clove of garlic (1)  
  • 1 onion (1)  
  • 1 handful of pine nuts (1)  
  • Some fresh parsley  
  • Olive oil  

Baked zucchini with burrata preparation  

  • Preheat oven to 220°C (top/bottom heat).  
  • Wash the zucchini and cut it lengthwise twice.  
  • Line a baking tray with parchment paper, place the zucchini on it and brush with cooking olive oil.  
  • Bake in a preheated oven for approximately 20-30 minutes.  
  • Cut and finely chop the garlic clove and onion.  
  • Heat some olive oil for frying in a pot.  
  • Sauté the garlic clove and onion until translucent, then deglaze with HistaFood organic vegetable sauce.  
  • Bring to a boil and remove from the heat.  
  • Briefly toast the pine nuts in a pan.  
  • Divide HistaFood organic vegetable sauce between two plates.  
  • Remove the zucchini from the oven and place them on the plates.  
  • Top with burrata, parsley and roasted pine nuts and serve.  

Our HistaFood tip  

For a vegan alternative, you can replace the burrata with vegan feta cheese (1) or similar. 

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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