John Myers
Contents
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Ingredients
filling
- 1 Chopped onion
- 1 tbsp Olive oil
- 600 g Turkey schnitzel cut into small cubes
- Salt pepper
- 1 tbsp Flour
- 200 ml Cream
- 150 ml Vegetable broth
- 125 g Halve the mozzarella minis
Tomato and mozzarella sauce
- 1 El Olive oil
- 400 g Tomato puree
- 125 g Mozzarella minis, cut in half
- 2 Tomatoes in pieces
- 0,5 bunch Chopped basil
Instructions
filling
- Heat the oil in a large pan, fry the turkey cubes in it, add the onion cubes and fry until they are golden yellow. Season with salt and pepper. Then sprinkle the whole thing with the flour, mix and deglaze with the vegetable stock and cream. Simmer on medium heat for about 5 minutes.
sauce
- Heat the oil in a saucepan, add the tomato puree and tomato pieces, heat. Then remove from the hotplate and mix in the mozzarella minis and basil. Put everything in a baking dish.
... so geht's weiter
- Instead of 4 small zucchini, I washed a somewhat large one from the garden, cut it in half and hollowed it out. I then sprinkled the hollowed out zucchini with zucchini spice from the spice stand in the market. Place the zucchini on the tomato and mozzarella sauce. Fill with the ragut and spread the halved mozzarella minis on top.
- Bake in a preheated oven at 150 ° C for 30 minutes.
Nutrition
Serving: 100gCalories: 265kcalCarbohydrates: 4.4gProtein: 7.4gFat: 24.6g
