- Zucchini small - 2 pieces
- Fat of pork - 60 Grams
- Olive oil - 3 items. spoons
- Bulbs - 2 pieces
- Garlic - 3 Teeth
- Tomatoes - 500 Grams
- Sour cream - 3 st. spoons
- Groats millet - 2 Art. spoons
- Greenery chopped - 3-4 st. spoons
- Cheese hard grated - 1 st. a spoon
- Salt, pepper - - To taste
The first thing you need to do is peel the tomatoes. To do this, we will roll them with boiling water - and all, peel can be removed with one easy movement of the hand. In a frying pan warm up a little oil, fry in them finely chopped bacon to the state of squash. The cracklings are then thrown away, and the remaining fat is left in a frying pan. Then in grease fat fry finely chopped onions and garlic. Do not even extinguish, but fry - because there is a lot of fat, and the fire should be moderate. After 5-7 minutes after the onion and garlic are extinguished, add the finely chopped tomatoes and herbs to the frying pan. Extinguish another 10-15 minutes on low heat - the sauce should not boil, it should slowly languish. The courgettes are cut lengthwise into two parts, thoroughly salted and left. In a small bowl we mix sour cream and chopped greens. There also add a couple of tablespoons of millet cereals and cheese. Mix to homogeneity. The sauce we cook is poured into a baking dish. For sauce we lay out zucchini, on zucchini - another sauce (sour cream). We put the baking dish in the oven, preheated to 190 degrees, and bake for 25-30 minutes until cooked. Courgettes in Roman ready!
Servings: 3-4