John Myers
Awọn akoonu
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eroja
- 1 kg Ge idaji ati idaji
- 1 kg Alubosa tuntun
- 2 Zucchini, iwọn alabọde
- 1 kg Awọn tomati lati ọgba
- 250 g Arborio risotto iresi
- 5 M Awọn eyin ti o ni ọfẹ
- 3 tbsp Rosemary ti a ge
- 1,5 tsp iyọ
- 1 tsp Ata lulú
- 2 tsp (ti a kojọpọ) Basil ti o gbẹ
- 1 tsp (ti a kojọpọ) Sisun oregano
- Agbara olifi ti o dara ju
- 300 g Warankasi Grated
- 5 tbsp Titun grated Parmesan
- Ata dudu lati ọlọ
ilana
- Mix the minced meat well with onions, eggs and risotto rice and season with salt, chilli, basil and oregano.
- Wash the zucchini, cut off the end and cut into approx. 4 mm thick slices.
- Wash the tomatoes, cut out the stems and cut into slices approx. 4 mm thick.
- Brush a large baking dish with olive oil and spread half of the zucchini and tomato slices on the floor like a roof tile. Salt and pepper.
- Now we distribute the minced meat mixture evenly over the ceiling. If there is anything left over, just make meatballs out of it.
- Finally, we distribute the remaining zucchini and tomato slices on the minced meat. And always in a circle from the outside to the inside (looks very nice). Spread olive oil over it again.
- The whole thing is now covered with aluminum foil and cooked for approx. 70 minutes at 200 ° C convection on the middle rack in the oven.
- Finally, put the grated cheese with the Parmesan on top and bake again WITHOUT the top for about 20 minutes (or until the cheese is nice and brown) in the oven.
- Ready to enjoy!
Nutrition
Sìn: 100gAwọn kalori: 161kcalAwọn carbohydrates: 14.4gAmuaradagba: 7.8gỌra: 7.9g
