Description
Totally versatile dish, you may serve Breakfast and lunch, and dinner. You can serve hot as a main dish or a side dish, a cold appetizer. And like almost everything!
Ingredients
-
Zucchini
2 piece
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Pepper
1 piece
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Feta
100 g
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Parmesan
50 g
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Sour cream
-
Garlic
2 tooth
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Bread crumbs
2 Tbsp
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Tarragon
1 coup
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Salt
-
Black pepper
Cooking
Pepper wash, dry, brush with vegetable oil and bake in the oven for 20-25 minutes. Then put it in a plastic bag. When cool, peel. Have to tear the tarragon leaves and finely chop. You can substitute tarragon for parsley.
Grate the cheese on a small grater. In a bowl, combine 2 tbsp of Parmesan, breadcrumbs and chopped tarragon leaves and mix.
Garlic clean. Mix in blender the cheese, 2 tbsp sour cream, remaining Parmesan.
Add some herbs and garlic. If the sauce get too thick, add more cream and stir. Preheat the oven to 180*C.
Zucchini wash, dry and slice very thin, almost like potato chips, slices. Pepper cut into lengthwise strips or wide.
Form for baking grease with oil, put half of the zucchini, a little salt and pepper.
On top put half of the sauce and spread it. Then lay strips of pepper
And the remaining zucchini, season with salt and pepper.
Cover the remaining sauce.
Spread evenly over bread mixture.
Bake for 30-40 minutes until Golden brown.
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