Turkey pan with zucchini and tomatoes

Name: Turkey pan with zucchini and tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 Turkey escalope (approx. 250 g); 1 medium onion; 1 (approx. 250 g) Courgette; 2 teaspoons (approx. 10 g) Oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 TEASPOON Tomato paste; 1 can(s) (425 ml) Tomatoes; 3-4 Stem(s) Basil; 1-2 TEASPOONS Balsamic vinegar; 2 discs (approx. 80 g) farmhouse bread

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 Turkey escalope (approx. 250 g)
1 medium onion
1 (approx. 250 g) Courgette
2 teaspoons (approx. 10 g) Oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 TEASPOON Tomato paste
1 can(s) (425 ml) Tomatoes
3-4 Stem(s) Basil
1-2 TEASPOONS Balsamic vinegar
2 discs (approx. 80 g) farmhouse bread

Directions

1
Wash the meat, dab dry and cut into strips. Peel and finely chop the onion. Clean, wash and finely chop the zucchini.
2
Heat the oil in a frying pan. Fry the meat for 3-4 minutes. Season with salt and pepper and remove. Fry onion and zucchini in hot frying fat. Season with salt and pepper. Sweat tomato paste briefly.
3
Add the tomatoes and juice and chop coarsely. Season with salt, pepper and some sugar. Bring everything to the boil and simmer for about 5 minutes.
4
Add meat again. Wash the basil and chop finely, except for something to garnish. Stir into the sauce. Season to taste with salt, pepper, sugar and balsamic vinegar. Serve the shredded meat and garnish with the remaining basil.
5
Add farmhouse bread.