Description
I present to You a delicious dish. Ideal for fish, meat, poultry or as a main dish. Stuffing with zucchini and three kinds of cheese matches perfectly and makes this dish insanely delicious and beautiful. Help yourself, my dear.
Ingredients
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Zucchini
2 piece
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Olive oil
4 Tbsp
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Lasagna
8 piece
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Garlic
3 tooth
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Dutch cheese
1 cup
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Parmesan
0.5 cup
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Mozzarella
1 cup
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Chicken egg
1 piece
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Tomato
1 kg
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Salt
-
Black pepper
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Basil
Cooking
Pre-boil the lasagna plates until soft. Brush each plate with olive oil to avoid clumping. Set aside while we prepare the filling. Zucchini wash and grate on a coarse grater. Dill wash and finely chop.
In a frying pan butter and saute pressed garlic for 1 minute. Add grated zucchini and cook on medium heat for 4-5 minutes until soft.
In a bowl mix the roasted zucchini, dill, grated cheese Radamer and grated mozzarella cheese. Mozzarella will need 0.5 cups.
Add the egg, salt, pepper to taste. Mix.
On the prepared plate, spread the filling, sprinkle with Parmesan cheese and rolled up.
Tomatoes scroll in a meat grinder. Drain through a colander excess fluid. If you have pasta or tomato sauce, may be used instead of fresh tomatoes. Season with salt and pepper. If desired, add green Basil.
We spread our rolls on the tomato pillow.
Top with remaining cheese (0.5 stack. mozzarella) and put into preheated oven 175 deg. 35-40 minutes.
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