Try zucchini in tomato sauce. A simple recipe comes from Italy. All you need is a few minutes or a few ingredients.
Entry zucchini just just taste properly
Zucchini is a vegetable that does not have a strong taste, is juicy and fleshy. This makes it easy to use in the kitchen. Just taste it properly and you will not notice it in fleshy meals, sauces or desserts. It’s literally a chameleon. Very funny use of zucchini is to produce spaghetti using a special grater or grinder. The crisp, fine and juicy zucchini noodles can be poured with hot sauce and you will have a perfect lunch.
But it can be even easier. Try zucchini strips, wheels or rolled slices in tomato sauce in Italian style. For the preparation and cooking you will be richly sufficient for a weak half hour.
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Zucchini in tomato sauce
So let’s go to the point. How to do it? You will need:
Raw materials:
- about 2 tablespoons of olive oil,
- 4 young zucchini,
- 1 and a half cup of tomato sauce,
- 2 teaspoons of dried oregano,
- 2 teaspoons of dried basil,
- Several tablespoons of grated Parmesan cheese.
Procedure::
Wash the zucchini, rip along and then cut each half to 3 to 4 pieces. Long strips should be produced thinner than fries.
Start roasting the sliced zucchini on the hot deep pan. When it releases a little, add the oregano and basil to them and heat it briefly before adding tomato sauce.
Heat the zucchini in the sauce for at least 5 minutes and download it from the plate. Sprinkle zucchini with prepared cheese and that’s it.
The zucchini prepared in this way can be a light summer lunch or rather an attachment. It is suitable for poultry, meat and fish. At least that’s not how the Italians are not hesitant to serve zucchini in tomato sauce.
Cooking may not be complicated. Just a few quality ingredients and fragrant spices or herbs.
An important flavor is quality cheese
In Italy, vegetable meals and especially pasta are mainly due to, or Parmigiano Reggiano, but also Grana Padano, which is a bit cheaper variant of the same.
Pecorino, which is sheep, a little sharper and sometimes salty cheese. It is put on pasta with tomatoes or cacio e pepe or pasta with cheese and peře. Some vegetable meals are also suitable for less pronounced mozzarella.
