Minute steaks au gratin in tomato sauce

Name: Minute steaks au gratin in tomato sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 small turkey escalopes (approx. 70 g each); 2-3 TABLESPOONS Olive oil; 1 Garlic clove; 1 Courgette; 3 Stem(s) Basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (500 g) strained tomatoes; 1-2 TABLESPOONS dark balsamic vinegar; 7-10 Tbsp Sugar; 2 Tomatoes; 200 g Mozzarella cheese light; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

8 small turkey escalopes (approx. 70 g each)
2-3 TABLESPOONS Olive oil
1 Garlic clove
1 Courgette
3 Stem(s) Basil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (500 g) strained tomatoes
1-2 TABLESPOONS dark balsamic vinegar
7-10 Tbsp Sugar
2 Tomatoes
200 g Mozzarella cheese light
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat and dab dry. Heat 1 tablespoon of oil in a large, coated frying pan. Fry the escalopes in it for 4-5 minutes, turning them over in portions. In the meantime, peel garlic and dice finely.
2
Wash and clean the zucchini and cut them into slices about 0.5 cm thick. Wash the basil, dab dry and remove the leaves. Put 4 leaves aside, cut the rest finely. Season the meat with salt and pepper, remove and wrap in aluminium foil.
3
Heat 1 tablespoon of oil in a frying pan and fry the zucchini slices for about 3 minutes, turning them over. Add garlic 1 minute before the end of the cooking time, season with salt and pepper, remove. Add tomato sauce and vinegar and heat for about 3 minutes, season with salt, pepper and sugar.
4
Stir in finely chopped basil. Cut tomatoes into slices. Place the meat, zucchini and tomato slices in a greased casserole dish. Add tomato sauce. Cut the mozzarella into slices and spread over it.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Remove and garnish with remaining basil leaves.