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Slice the zucchini, slice the tomatoes, peel the onion and garlic, crush the garlic and cut the onion into slices. Slice the pumpkin slices and fry them in palm oil for about 1 minute, then drain and place them one by one. -a round Jena vessel.
Put the zucchini in the first layer, line the edge of the bowl with them. Add sliced tomatoes, then crushed green garlic (as much as we want), and green parsley on top, then sprinkle with salt (a powder), followed by three more rows with: pumpkin, tomatoes, garlic, parsley, salt. The last layer is parsley and dill.
In a deep frying pan, put a little olive oil and add the onion and crushed old garlic, lightly fry them, immediately adding the two large grated tomatoes. Keep the sauce on the fire for about 4 or 5 minutes, season with salt and pepper, taking into account not to add too much salt, because the layers of pumpkin in the bowl already contain salt. Pour the sauce into the Jena bowl over the zucchini.
Put the food in the oven heated to 200 degrees for 30 or 35 minutes, or depending on the oven, taking care that at least twice to grease with the sauce formed and the top, I lightly pressed with a spatula on the top layer . After 35 minutes, carefully remove the bowl and put the cream very lightly, stirring little by little on the surface. I left it in the oven for another 6 or 7 minutes and then I took out the pot.
You can give up sour cream if you don't like it, because the food is good anyway.