Crumble with zucchini, ricotta and parmesan.

Crumble with zucchini, ricotta and parmesan.
— 1 small zucchini,
— 50 g ricotta,
— 2 tbsp finely grated Parmesan cheese,
— 1 tbsp flour
— 2 tablespoons heavy cream,
— Dill, parsley and tarragon if any,
— olive oil,
— Salt.

Preheat oven to 180 degrees. Zucchini cut into slices 1 cm thick, then each slice into 4 pieces. Heat the vegetable oil in a frying pan and fry the zucchini until golden brown, add salt. Transfer to a baking dish.

Ricotta (can Adygei cheese) to knead and mix with 2 tablespoons of cream to put on top of the onions, sprinkle with herbs. Parmesan grated on a fine grater to mix with flour and olive oil in such an amount to give a baby, if needed, add more flour. Get sprinkle with crumbs. Bake for about 15 minutes and serve hot.

крамбль 4 крамбль3

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