Zucchini baked with sour cream and greens
Gentle at the expense of sour cream and aromatic due to the green dish. Suitable for both everyday and festive table.
- 5 small Zucchini;
- 1 teaspoon of salt;
- ½ teaspoon black ground pepper;
- 2 bunches of parsley;
- 2 bunches of basil;
- 2 cloves garlic;
- 500 g of sour cream with 20% fat content;
- 3 eggs;
- sunflower oil for frying;
- 50 g of butter.
Wash zucchini and cut them into circles about a centimeter thick. Ideal if the vegetable is young. If not, cut the rind. Sprinkle zucchini with salt and pepper and leave for 10-15 minutes.
At this time, rinse and crumble the greens. Garlic let through the press. Mix this with sour cream and eggs. Should be a homogeneous creamy-egg mass.
Fry zucchini in sunflower oil for 1-2 minutes on each side, until golden brown. Then lay the marrows first on paper towels to remove the excess fat, and then to a buttered baking dish.
Pour the zucchini with sour cream and greens and send for 20-30 minutes in a preheated oven to 180 ° C.