Zucchini in Italian This is a delicious dinner dish, garlic, Italian cheese and herbs, so you can’t resist them. The whole melts in the mouth, it is aromatic, yet healthy and easily digestible. You will prepare it from the basic ingredients, in just a few minutes. Such a zucchini dish can be good an idea for a light lunch or dinneralso great as an addition to meats or fish.
Before you start cooking, prepare the following ingredients:
- 3 courgettes,
- 150 g of grated Parmesan cheese,
- 3 eggs in size L or XL,
- 3 slices of sourdough bread,
- 1 handful of chopped parsley,
- 2 cloves of garlic,
- 1 teaspoon of dried oregano,
- 1 teaspoon of dried thyme,
- salt and pepper to taste,
- olive oil.
Zucchini in Italian You can eat yourself or make a tasty sauce for it. You will prepare for tomato passage, garlic, organo and basil.
Wash the zucchini, cut out the tips. Hollow the pulp, cut it into cubes and put it aside.
Place the hollow zucchini halves on a baking tray lined with baking paper. Season the vegetables with salt and pepper, then sprinkle with olive oil.
Soak the bread quickly in the water, squeeze well and chop finely. Add it to the zucchini parenchyma, together with herbs, garlic squeezed through the press, half of the cheese and eggs. Season and mix until a uniform mass is obtained. You can also mix them with a kitchen work, thanks to which the filling will be smoother.
Filit the filling evenly to the zucchini halves and sprinkle with the remaining Parmesan cheese.
Insert zucchini in Italian in the oven preheated to 180 degrees Celsius for about 30 minutes or until the top. After removing, set aside to cool slightly.
Serve the dish warm. Store the remains in the fridge and use within 3 days.
Sources: Terazpoczy.pl
See also:
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