Scallops With Zucchini
Recipe second for 4 people based on Veal with tomato - cooking method oven.
Preparation:
Preparation: Chop the onion and the garlic clove and brown them in a saucepan with the butter. As soon as they begin to brown, add the sliced courgettes, then the peeled tomatoes and a pinch of salt and pepper. Leave to cook over a low heat for about 30 minutes, diluting if necessary with a little broth and when cooked, season with plenty of chopped parsley. Arrange the escalopes in a greased baking dish and arrange a thin slice on top of each one. Cover everything with the courgettes and their cooking juices, sprinkle with the cream and put in a hot oven at 200 degrees for about 15 minutes.
Ingredients:
Ingredients: 8 Veal Scallops - 400 G Zucchini - 1/2 Onion - 1 Garlic Clove - 40 G Butter (or Margarine) - 8 Cheese Thins - 100 G Peeled Tomatoes - 1 Tuft Parsley - 10 Cl Fresh Cream - Salt - Pepper
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