Roasted zucchini
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 500 g Tomatoes
- 2 Onions
- 2 Pork escalope
- 7-10 Tbsp (à ca. 150 g)
- 1/2 potty Marjoram
- 3-4 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 kg small zucchini
- 7-10 Tbsp colourful pepper
- 50 g grated Appenzeller-
- 7-10 Tbsp Cheese
Directions
- 1
Wash, halve, seed and dice the tomatoes. Peel and chop the onions. Wash pork cutlets, dab dry and also dice. Wash marjoram, dab dry and chop finely, except for a few leaves for garnishing.
- 2
Heat a tablespoon of oil in a frying pan and fry the meat vigorously. Add the onions and tomatoes, braise briefly and add 200 millilitres of water. Add marjoram, season with salt and pepper and simmer for five minutes.
- 3
Clean, wash and cut the zucchini lengthwise into thick slices. Heat the remaining oil in a frying pan and fry the zucchini in two portions. Season with salt and coloured pepper and place on a plate.
- 4
Add the braised tomato and meat sauce and sprinkle with cheese. Serve garnished with marjoram.
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