Baked Zucchini for Two

 

This time of the year, zucchini is abundant and alternative cooking options to the standard steamed vegetables on our plates seems to be a desirable option.  So here you go... my version of baked zucchini.  Brush a baking dish with olive oil.  Trim the ends of the zucchini and slice lengthwise in half and place in your prepared dish.  I used two small baking dishes-using one for each half.

Slice a tomato into thick slices and place over the zucchini in one layer.  Then cover with a layer of grated Italian blend shredded cheese.  Sprinkle some oregano over the cheese.

  

Place dishes in an air fryer and "air roast" at 400 degrees for 25 to 30 minutes.  Check after 20 minutes and if the cheese is browning too much, cover the dishes tightly with aluminum foil and continue cooking until zucchini has reached your desired softness when pierced with a fork. 

Alternatively if you wish to avoid watching closely for over browning of the cheese, brush the zucchini with a bit of olive oil and then sprinkle the zucchini with the oregano and place in the air fryer.  Wait until twenty minutes into the cooking process to add the cheese.  Continue cooking for five to 10 minutes longer until cheese melts and browns to the level you desire. 

   

  

Serve in the same baking dish, or transfer baked zucchini to individual dinner plates.  Enjoy!