My quest of a slimmer figure continues and low carb it is. I am so happy to have found a way to lighter cooking without having to compromise taste. Fresh and high quality ingredients, and herbs are the way to go.
I had lasagna in my mind and wanted to make it lighter. A recipe with zucchini replacing lasagna plates. Then I thought no meat and voila. “Computer food” said my husband meaning put it in your blog. The tomatoes for summer and mushrooms from ‘our’ forest.
This is what you need for six portions:
850 g zucchini
1 red onion
400 g crushed tomatoes
half of a sweet belly pepper
3 cloves of garlic
handful of fresh leaf parsley
dried oregano and salvia
1 tbsp beef fond, 1/2 dl red wine
two handfuls of dried forest mushrooms
Salt and pepper
1-2 tbsp finely grated Parmesan
Pre-heat the oven to 175 C.
Rinse the zucchini and cut it into thin slices.
Peel and chop the carrots, belly pepper and onion. Place 2 tbsp of crushed tomatoes in a pan and put in the chopped onion and carrot. Add the herbs, the rest of the tomato, pepper and wine. Cook for 10 minutes.
Take out a rectangular oven form and put some sauce on the bottom. Put the zucchini slices in the and pour over the rest of the sauce. Top with Parmesan. Cook in 175 C for 35 minutes.