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Quick zucchini lasagna
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Com Sal
@comsalecarinho- Ingredients
- Recipe
- Zucchini2 unit(s)
- Cream cheese150 g
- Sour cream (box)1/2 unit(s)
- Peeled Tomatoes (can)1 unit(s)
- Cheese to taste
- Seasonings to taste
- Cut off the ends of the zucchini and discard. Then cut it into slices lengthwise. The thinner it is, the better, but it's okay if it's a little uneven. While cutting, place it to rest on a paper towel (to remove excess water). Then place the zucchinis in a frying pan with a little oil and let them brown for 2 minutes on each side (without overlapping). You can season it with a little salt. Reserve.
- Then mix the cream cheese with the cream (or almonds), season with a little nutmeg (optional) and stir well until both are incorporated. For the tomato sauce, chop the peeled tomatoes into small cubes and place in the pan (you can use the same one you used to grill the zucchinis), with the juice that comes in the can, for 5 minutes, stirring occasionally. Season with salt and pepper and set aside.
- Now let's assemble the lasagna: put a little oil on the bottom of the baking dish (small) and start with a layer of zucchini (without overlapping), then spread a thin layer of cream cheese with the cream, pieces of cheese to taste, and a thin layer of tomato sauce. Repeat the process until you run out of zucchini and finish with cheese (optional).
- Take it to the oven for 10 minutes at 200° and it's ready!!
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