Filter
Reset
Sort ByRelevance
Tony Carriere
Casserole of courgette and tomato
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Cross the tomatoes, put them in boiling water for a few seconds and immerse them. Remove the seeds and seed lists.
-
Heat half of the olive oil and fry the shallots with half of the garlic. Add the tomatoes and Provencal herbs. Stew and stir every now and then. Rub the larger pieces finer. Allow to thicken well and puree with the hand blender.
-
Heat the rest of the olive oil and fry the rest of the garlic. Scoop the zucchini slices and fry them al dente. When there is a lot of moisture, place them on kitchen paper.
-
Brush the bottom of the greased baking dish with the thickened tomato sauce and lay the zucchini slices in circles. There must still be some space left in the bowl, so do not pile up to the edge.
-
Beat the eggs with salt and pepper. Pour the egg mass over the zucchini and divide the grated cheese and the olive slices over it. Place the dish in the middle of the oven for 30 minutes. Garnish with parsley and / or basil.
-
30 minMain disholive oil, onion, risotto rice, vegetable stock, zucchini, pea, frozen pea, lemon zest, salmon fillet with skin, butter, Parmesan cheese, mint leaf,spring risotto with salmon and mint -
25 minMain dishA-parts, Red onions, fennel tubers, butter or margarine, seawolf fillet, salt and pepper, flour, cook's cream,braised fennel with seaweed fillet -
55 minMain dishonion, garlic, half-to-half-chopped, peeled canned tomatoes, margarine, wheat flour, semi-skimmed milk, lasagne sheets, grated mature cheese,Italian lasagne -
45 minMain dishoil, onion, garlic, tomato cubes, green olives, jalapeño pepper, capers, dried oregano, lime, redfish fillet,fish fillets in olive capers sauce
Nutrition
440Calories
Sodium0% DV0g
Fat42% DV27g
Protein44% DV22g
Carbs8% DV24g
Fiber0% DV0g
Loved it