This zucchini dish is a revisit of the classic eggplant Parmesan. It is a very simple recipe with only three main ingredients: zucchini, tomatoes and cheese. It is also relatively quick to make: it will take about 30 minutes to have the dish oven ready and then another 30 minutes or so in the oven. And as all dishes that have two steps, it can be prepared ahead of time and cooked last minute. So if you have guests or a busy day you can prepare it ahead of time and bake it only right before going to dinner.
When we tried it, we were surprised by how good it turned out. I think what brought it over the top was the cheese I used. It was a dutch goat cheese a friend of ours brought from Holland when he last visited us and it worked perfectly in this dish: it melted velvety smooth and had the right amount of sweetness and saltiness. So if you can get your hand use it!
By the way this picture was a great success on Instagram. I’m still wondering why since both composition and light are nothing special. This is why social media baffles me: one time post a great picture or a very interesting recipe and you barely get a blimp on the applicable stats (views, likes, clicks, whatever it is), then you post a random pic of a generic recipe and get plenty of views and click trough and comments and what not. My most viewed recipe is a recipe for yogurt panna cotta with one of the worse pictures I have taken.
I am pretty sure there is an explanation, but I am probably not smart enough to crack the code. I guess it has something to do with having the right keyword in it and getting enough traffic to get Google to notice, but I am not sure how you choose the right keyword. So I will keep enjoying my 15 minutes of (very limited) fame as they randomly happen 🙂