Zucchini Pan Baked with Feta
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork, turkey or chicken, in strips
- 2 large onions, roughly diced
- 5 bell peppers, cut into colorful pieces
- 6 small to medium sized zucchini, sliced
- 6 potato (s), thinly sliced
- 4 tablespoon olive oil
- 2 tablespoon stock, grained
- 4 clove (s) garlic, pressed
- 300 ml cream
- 200 ml red wine
- 4 tablespoon tomato paste
- 4 sprigs thyme
- salt and pepper
- Paprika powder
- 300 g sheep cheese
Print Recipe
Pin Recipe Instructions
- Cut the meat and onions in 2 tablespoon. Fry the olive oil and then let it stew for 15 minutes. In the meantime, bring the potato slices to the boil in the dissolved broth with water, then switch off the stove immediately and let the slices soak in the hot water. Now fry the peppers and zucchini slices in 2 tablespoons of olive oil, deglaze with the cream, stock from the potatoes, red wine, thyme, garlic and tomato paste. Season well and season to taste. Let simmer for 10 minutes. Preheat the oven to 200 ° C hot air. Now carefully mix all the ingredients and place in a large baking dish. Crumble the feta over it and bake in the oven for 20 minutes.
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