Summer Dinner with Zucchini

TopatoTopato
Darth Vader
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02/07/2018
"During summer, dinner needs to be light and quick to prepare, so that you have more time for summer adventures."
Preparation30 min.
Cooking30 min.
Тotal60 min.
Servings6
Cook
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  • Rating5 out of 5
  • Cooked1

Ingredients

measures

Preparation

This dish is sort of like a lasagna made of zucchini.

Cut the zucchini into round slices without peeling them, arrange them onto a clean towel for it to absorb the excess water. Cover with another towel on top and leave for 15 min.

In the meantime, prepare the rest of the products:

Peel and finely chop the onions and carrot. Clean the mushrooms and cut them into slices. Tear or cut the pre-boiled chicken meat into pieces.

In a pan with a little oil, braise the zucchini until golden, transfer to another container.

After the zucchini, braise the onions, carrot, mushrooms and chicken meat in the same pan for 5-6 min. Season with a little salt.

In another pan, heat 3-4 tbsp oil and braise the flour. Dilute the yoghurt 4/5 cup (200 ml) water and pour it in a thin trickle to the flour. Stir until you obtain a thick and smooth sauce. Remove from the stove, salt to taste and add the chopped dill.

Arranging the lasagna:

Divide up the zucchini into 2 equal parts. Arrange 1/2 at the bottom of a tray. Salt them and distribute the vegetable mixture (onions, carrots, mushrooms) and meat on top. Arrange the remaining 1/2 of zucchini on top.

Pour on the yoghurt sauce on top. Grate the cheese and bake in a preheated 482°F (250 °C) at first, then switch to the grill setting until it gains a crispy cheesy crust.

You can consume the zucchini lasagna warm but I do recommend that you try it cooled, with a bowl of tarator.

Bon appetit!

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