Serves 2
Directions
- 1Add tomato puree to a heat-resistant container, about 1/3 of the height.
- 2Add olive oil, minced garlic and salt, and mix.
- 3Slice zucchini, eggplant, and mushrooms thinly.
- 4Arrange the sliced vegetables in the container.
- 5Top with mozzarella cheese and pepper.
- 6Microwave for 7 minutes with the lid slightly open.
- 7Toast the whole wheat bread.
Ingredients
- 0.33 height tomato puree
- 0.5 tablespoon olive oil
- 0.5 teaspoon salt
- 1 teaspoon minced garlic
- zucchini
- eggplant
- oyster mushroom
- mozzarella cheese
- pepper
- whole wheat bread
Equipment
heat-resistant containermicrowavefrying pan
Tips
- Cut the zucchini, eggplant and mushrooms thinly.
- If they are too thick, you will need to increase the microwave time.
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