Tian with zucchini.

Tian with zucchini.

-large onion, chopped 2 pcs.
-olive oil 2 tbsp. l.
-garlic cloves, chopped 10 pieces.
-large tomatoes, diced 4 pieces.
-small lemon: zest and juice 1 tablespoon 1 pc.
-cumin seeds to taste
-coriander 1 hour. L.
-salt 1/2 hours. l.
-ground pepper to taste
-courgettes / zucchini, cut into circles with a thickness of 6-7mm 900 gr.
-parsley, chopped 1/4 cup

In a large frying pan with a thick bottom and suitable for roasting (preferably cast iron), heat the oil.
Add the onion and fry for 2 minutes until golden brown hue, stirring occasionally.
Add the garlic, stir and fry until lightly browned.
Reduce heat to medium-low and add the tomatoes, peel and lemon juice, salt, pepper and spices. Simmer over low heat until tomatoes are slightly softened, about 5 minutes. Massa will resemble rather dry tomato sauce, but we should not forget that the zucchini in the cooking process will give the excess liquid.
Spoon 2/3 of the tomato sauce in another bowl.
The remaining sauce (about ½ cup) to gently spread over the bottom of the pan.
Put the zucchini in a single layer, slightly overlaying each circle each other. Sprinkle with salt and pepper.
Over zucchini distribute one-third of the sauce.
Put the final second layer zucchini, as overlaying.
Sprinkle with salt and pepper and coat with the remaining sauce. Cover with foil.
Put in a preheated 380f oven for degrees 45 minutes.
Remove the foil, a good shake and bake in the oven for another 20 minutes.
Before serving, leave for 15 minutes to cool down the dish, sprinkle with parsley and drizzle with olive oil.

тиан с кабачк

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