Scaloppine with zucchini
Instructions
Chop the onion and the garlic and saute it in a saucepan with the butter.
Just starting to take United color Zucchini cut into strips, then peeled tomatoes and a pinch of salt and pepper.
Simmer over low heat for 30 minutes about diluting if necessary with a little broth and when cooked, flavored with plenty of chopped parsley.
In a greased baking dish arrange the scallops and placed over each a sottiletta.
Cover everything with the courgettes and their cooking, sprayed with cream and passed in a hot oven at 200 degrees for 15 minutes.
Ingredients and dosing for 4 persons
- 8 veal scaloppine
- 400 g of zucchini
- 1/2 onion
- 1 clove of garlic
- 40 g of butter (or margarine)
- 8 cheese slices
- 100 g of peeled tomatoes
- 1 sprig of parsley
- 10 cl of creme fraiche
- Salt
- Pepper