/ / Courgettes in Roman style

Courgettes in Roman style

  • Zucchini small - 2 pieces
  • Fat of pork - 60 Grams
  • Olive oil - 3 Art. Spoons
  • Bulbs - 2 pieces
  • Garlic - 3 Teeth
  • Tomatoes - 500 Grams
  • Sour cream - 3 st. Spoons
  • Groats millet - 2 Art. Spoons
  • Greenery chopped - 3-4 st. Spoons
  • Cheese hard grated - 1 st. a spoon
  • Salt, pepper - - To taste

The first thing you need to do is clear tomatoes fromSkin. To do this, we roll them with boiling water - and everything, you can remove the peel with one easy movement of the hand. In a frying pan, warm up a little oil, fry in them finely chopped bacon to the state of squash. The cracklings are then discarded, and the remaining fat is left in the frying pan. Then in grease fat fry finely chopped onion and garlic. Do not even extinguish, but fry - because there is a lot of fat, and the fire should be moderate. After 5-7 minutes after the onion and garlic are extinguished, add the finely chopped tomatoes and herbs to the frying pan. Extinguish another 10-15 minutes on low heat - the sauce should not boil, it should slowly languish. The courgettes are cut lengthwise into two parts, thoroughly salted and left. In a small bowl, mix sour cream and chopped greens. Then we add a couple of tablespoons of millet cereals and cheese. Mix to homogeneity. The sauce we cook is poured into a baking dish. On the sauce we lay out the courgettes, on the zucchini - another sauce (sour cream). We put the baking dish in the oven, preheated to 190 degrees, and bake for 25-30 minutes until cooked. Zucchini in Roman ready!

Servings: 3-4

Pay attention to: