Zucchini and Cheddar Melt

About Zucchini and Cheddar Melt

Ingredients

• Green zucchini ½
• Yellow zucchini ½
• Cheddar cheese, grated 100 gms
• Salt to taste
• Black pepper powder to taste
• Olive oil 2 tbsps
• Button mushrooms, thinly sliced 5 to 6
• Garlic, chopped 5 cloves
• Dried thyme 1 tsp
• Focaccia bread 1

How to Make Zucchini and Cheddar Melt (Stepwise Photos)

Method

1. Thinly slice both the zucchinis and put into a bowl. Add salt, pepper powder and 2 tsps olive oil and marinate for 15 minutes.
2. Preheat oven to 180º C.
3. Heat 2 tsps oil on a non-stick grill pan, place the zucchini slices on it and grill, turning sides, for 2 minutes on each side. Drain on absorbent paper.
4. Add remaining oil in the same pan, add mushrooms, garlic, thyme, black pepper powder and salt and mix and saute for 2-3 minutes. Drain on absorbent paper.
5. Mix zucchini and mushrooms.
6. Slice the Focaccia bread into medium thick slices and arrange them on a baking tray. Spread a layer of zucchini and mushrooms on each slice. Top with grated cheddar cheese. Keep the tray in the preheated oven and bake for 5 minutes or till the cheese melts.
7. Arrange the baked slices on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps