Vegetarian oven dish baked zucchini in tomato sauce-You Are Foodie

By Laurel
20

Vegetarian oven dish baked zucchini in tomato sauce

French families usually have meals. Although they are not as complicated as restaurants, they also have appetizers, salads, main dishes and desserts. After a set of procedures, it will take at least 45 minutes to have a meal, which is already in a hurry. Normally, they can eat for 2 hours and talk while eatingThis baked zucchini in tomato sauce is usually a side dish of the main dish. It tastes very good and simple. It can be served with barbecue, fried meat, or mixed with rice. It's super delicious!

Main Ingredients

Auxiliary Ingredients

Olive oil appropriate amount
salt A moderate amount of
pepper appropriate amount
parsley 1/2 tps
sweet basil 1/2 tsp
provence herbs 1 tps

1. Here we need tomato juice, unsweetened. Not ketchup. If there is no ready-made one, you can use three large tomatoes, scald them in hot water, peel them, cut them into small pieces, and fry them into tomato paste (if you use 250ml tomato sauce, it will be sweet...)2. If the oven is large enough, it can be directly put into the oven and heated evenly. If you have a 9L small oven like mine, cover the mold with a layer of tin foil, and remove the tin foil in the last 3 minutes. Otherwise, the shredded cheese will dry and affect the taste.[herbas de Provence]Provence spice is a very tasty mixed seasoning, which is commonly used in cooking here.There are two kinds in total. One is that I apply it to grind it into powder and directly add it to the soup. There is also a kind of hay type, which is usually bundled with thread and put into a pot for stewing meat. After cooking, take it out and throw it away. This spice is added to the famous Burgundy Red Wine stewed beef boeuf Bourguignon.If you can't buy ready-made ones, you can mix them yourself. The main ingredients are: Rosemary, thyme, basil, mint, oregano (small leaf Mint), onion and a little mustard.At first, I thought the taste was strange, but after using it for several times, I found that I liked the mixed fresh licorice flavor. Annie also strongly recommends adding Provence spice when cooking. In the past, this spice was not only used for cooking flavor, but also for sterilization and allergy resistance.

Step 1 . Raw material drawing

Step 2 . Diced onion

Step 3 . Peel the zucchini and cut it into hob pieces; Heat the olive oil in the pot, add the zucchini, add a little salt and fry until soft

Step 4 . Put the fried zucchini into the oven container

Step 5 . Heat the olive oil in the pot, and fry the diced onion until it is slightly yellow (garlic paste can also be used)

Step 6 . Add 250ml tomato juice and boil

Step 7 . Add 1 tablespoon of Provencal spices

Step 8 . Add 1/2 teaspoon basil, 1/2 teaspoon parsley, a little salt and black pepper

Step 9 . Turn to medium heat and cook for 5-8 minutes, stir with a wooden spatula until the soup thickens

Step 10 . Pour the boiled eggplant juice onto the zucchini

Step 11 . Sprinkle with shredded cheese

Step 12 . Preheat the oven at 200 ° and bake for about 10-15 minutes

Step 13 . This baked zucchini is best for rice^_^

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