I have planted 4 zucchini and by now, they
are reaching the peak of production. So I have to find ways of preparing
zucchini, and also be able to keep the cooked dish in the freezer for later use.
1. Cut zucchini into slices, season with
salt & pepper for an hour, to soften and release some liquid.
2. Mix 100ml tomato paste with 200ml sour
cream, 3 eggs, big pinch of salt, a teaspoon of fennel seed, pepper, and a
handful of basil torn into pieces. Let the flavor infuse for an hour. Cut roasting
cheese, like feta, into cubes.
3. In a baking dish, place a layer of
zucchini on the bottom, cover with a egg cream mixture, a few cheese cubes,
repeat once.
4. Bake at 170˚C until golden, around 45
minutes.
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