Spicy zucchini pan

Name: Spicy zucchini pan
Cook time: 35 min
Total time: 35 min
Yield: 9
Ingredients: 1.4 kg small zucchini (about 7 pieces); 2 (approx. 200 g) large onions; 4 Garlic cloves; 1 stalk of celery; 1/2 (approx. 100 g) red pepper; 1 (approx. 100 g) big tomato; 50 g Pecan kernels; 75 g Butter or margarine; 75 g Diced ham; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2 TABLESPOONS Breadcrumbs; 30 g grated parmesan cheese; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 9

1.4 kg small zucchini (about 7 pieces)
2 (approx. 200 g) large onions
4 Garlic cloves
1 stalk of celery
1/2 (approx. 100 g) red pepper
1 (approx. 100 g) big tomato
50 g Pecan kernels
75 g Butter or margarine
75 g Diced ham
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2 TABLESPOONS Breadcrumbs
30 g grated parmesan cheese
7-10 Tbsp Pepper

Directions

1
Clean, wash and cut the zucchini into thick slices. Peel onions and garlic. Dice onions, chop garlic. Clean, wash and finely dice the celery, bell pepper and tomato. Chop pecans. Heat 1 tablespoon of fat in a large pan and roast the nuts in it until golden brown.
2
Remove and put aside. Put the rest of the fat in the pan and heat it up. Add the zucchini, onions, garlic, celery, peppers and ham and braise for 8-10 minutes while stirring. Add tomato, braise briefly and season with salt and cayenne pepper. Mix breadcrumbs, parmesan and nuts and season with salt and pepper. Fold into the vegetables and serve immediately