Description
This is quite an easy vegetable casserole, of course, is not "lasagna", so I wrote the name of the dish in quotes, though, the technique of cooking, and the food, very reminiscent of it's a wonderful dish of Italian cuisine. Can be used as a side dish to meat or as a separate dish for those who are dieting. I hope is useful to those who want to eat tasty and at the same time, "low calorie".
Ingredients
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Zucchini
2 piece
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Onion
1 piece
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Garlic
1 tooth
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Tomato
2 piece
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Mushrooms
50 g
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Basil
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Yogurt
120 g
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Corn flour
2 tsp
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Cheese
60 g
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Salt
-
Olive oil
2 Tbsp
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Black pepper
Cooking
[b]Sauce:[/b] onions and garlic to clean, chop and fry in preheated pan with olive oil about 5 min.,
Add the chopped mushrooms and tomatoes and saute, stirring, until the liquid to evaporate; season with salt and pepper; add chopped Basil, stir and remove from heat.
Zucchini wash, cut off the ends.
Slice lengthwise into oblong strips.
In a fireproof dish put half of the sauce; then part of the yogurt mixed with the flour; sprinkle 1/3 of the cheese; spread half of zucchini [i]note: if you use yoghurt instead of cream or milk, then cook [b][color=darkred]\" the sauce\"[/color][/ b]. To do this, mix the milk with the flour and bring to a boil on a small fire or water "bath".[/i]
Then layer zucchini spread remaining sauce, yoghurt mass, half of the remaining cheese and zucchini.
Top with remaining cheese and bake in a preheated 200°C oven for 30 minutes.
Bon appetit!
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