Timbale of zucchini stuffed with seasonal vegetables and cranberry sauce

Recipe "timbale of zucchini stuffed with seasonal vegetables and cranberry sauce":

Timbale of zucchini stuffed with seasonal vegetables and cranberry sauce

Ingredients

  • young zucchini - 1 pc.
  • turnips - 1/2 of a medium-sized fruit
  • onions - 1 pc.
  • Garlic - 2-3 cloves
  • parsley - 20 g
  • white wine - 150 ml
  • butter - 100 g
  • cranberries - 50 g
  • Sugar - 50 g
  • ground nutmeg - 1 teaspoon
  • salt and pepper to taste

cooking time

45 minutes

Number of servings

2

The complexity of cooking

secondary

Kitchen

home, Russian, French

Technology

Baking, Roasting

Occasion

Meeting with friends, Lunch, Snack, Dinner

Device

Oven / oven, frying pan

Step by step recipe for cooking

Step 1

Zucchini rinse, gently cut into thinslices lengthwise. Slices with salt / pepper and set aside for 7-10 minutes. With careful work should get about 10-12 slices. The pulp, which is handy for extra toppings.

Step 2

The remaining pulp zucchini chopped. Turnips Wash and peel, cut into small cubes. Onions and garlic peel and finely chop. Sauté all ingredients in butter for 5-7 minutes, add salt. Add white wine and nutmeg. Simmer vegetables until half for about 15 minutes. In the final add finely chopped greens.

Step 3

Because cranberries, sugar, and a couple of tablespoons of water to cook the sauce. Season with salt and pepper.

Step 4

Timbale of zucchini stuffed with seasonal vegetables and cranberry sauce

On a baking sheet to put a serving ring,lubricate it with oil. Put on a serving ring shaped slices of zucchini overlap so as to completely close the bottom. Stuffing spread layers, alternating with cheese and cranberry sauce. The edges of the tavern closed.

step 5

Timbale of zucchini stuffed with seasonal vegetables and cranberry sauce

Timbale Bake at 180 ° C in a preheated oven for 25 minutes. Serve leaf gusenichnika.

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