Baked zucchini in tomato sauce(su shi kao xiang cai qie zhi ju xi hu lu )

Baked zucchini in tomato sauce

Introduction:

"French families usually don't eat as complicated as restaurants, but they also have head dishes, salads, main dishes and desserts. With a set of procedures, it takes at least 45 minutes to have a meal, which is already in a hurry. Normally, they can eat for two hours and chat while eating This tomato sauce baked zucchini 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

Production steps:

Step 1: raw material drawing

Step 2: dice the onion

Step 3: peel the zucchini and cut it into hob pieces; heat the olive oil in the pan, add zucchini and stir fry with a little salt

Step 4: put the sauteed zucchini into the oven

Step 5: heat olive oil in a pan, add diced onion and stir fry until yellowish (or mashed garlic)

Step 6: add 250ml tomato juice and bring to a boil

Step 7: add 1 teaspoon of Provence spice

Step 2: add 2 / 8 of celery and pepper

Step 9: turn to low heat and cook for 5-8 minutes. Stir with a wooden spatula until the soup thickens

Step 10: pour the eggplant juice on the zucchini

Step 11: Sprinkle with shredded cheese

Step 12: preheat the oven for 200 ° and bake for about 10-15 minutes

Step 13: This roasted zucchini is most suitable for bibimbap^_^

Materials required:

Zucchini: 2

Onion: 1 / 2

Tomato juice: 250ml

Shredded cheese: 50g

Provence Spice: 1tps

Basil: 1 / 2TPS

Parsley: 1 / 2TPS

Pepper: right amount

Salt: right amount

Olive oil: right amount

Note: 1, here to use tomato juice, no sugar. It's not ketchup. If there is no ready-made, you can use three large tomatoes, blanch them in hot water, peel them, dice them, and stir fry them into mashed tomatoes (if you use 250ml ketchup, you'll be dead sweet...) 2. If the oven is large enough, you can put it in directly and heat it evenly. If you're in a 9L oven like me, 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. [Herbes de Provence] Provence spice is a very tasty mixed condiment, which is commonly used in cooking here. There are two kinds. One is the one I coated and ground into powder as shown, which is directly added to the soup. There is also a hay type, which is usually bundled with thread and put into the pot for stewing. After cooking, it is taken out and thrown away. The famous beef stew with burgundy red wine, boeuf Bourguignon, is filled with this kind of spice. If you can't buy it, you can mix it yourself. The main ingredients are rosemary, thyme, basil, mint, oregano, onion and a little mustard. At first I thought the taste was strange, but after using it several times, I found that I like the fresh licorice flavor. Moreover, Annie strongly recommends adding Provence spices when cooking. In the past, this kind of spice was not only used for seasoning, but also for sterilization and anti allergy.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Su Shi Kao Xiang Cai Qie Zhi Ju Xi Hu Lu