Applesauce to zucchini with mint
Instructions
3_10073 APPLESAUCE to ZUCCHINI with MINT INGREDIENTS for 4 PERSONS 250 g of puff pastry, 1 kg small Zucchini, 2 tablespoons of olive oil, a sprig of mint, 500 g of tomato sauce, 3 eggs.
Preparation: 25 minutes cooking time: 25 minutes wash the zucchini and spuntatele, then cut them into four lengthwise and then cut into pieces again by 3 cm.
Heat oil in a pan and fry the courgettes lively focus in all their parts, add salt and pepper.
Heat the oven to 200° Wash Mint, dry and chop finely, saving some beautiful full leaves.
Pour the tomato puree into a salad bowl, combine and mix beaten eggs, chopped Mint and season with salt.
Place the courgettes, so regular, in the mould, pour the passed tomatoes and cover with the pastry.
Bake for 25 minutes.
When cooked, let cool, then invert the tatin on the serving dish and decorate with mint leaves.
