Summer Dinner with Zucchini

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Summer Dinner with Zucchini
Image: VILI-Violeta Mateva
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02/07/2018
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Preparation30 min.
Cooking30 min.
Тotal60 min.
Servings6
"During summer, dinner needs to be light and quick to prepare, so that you have more time for summer adventures."

Ingredients

measures

How to cook

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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