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Squash with zucchini and eggplant
1 serving
Pumpkin is fried in pan and brought to readiness in oven. Courgettes and eggplants are peeled, cut into circles and, rolled in flour, fried in a pan. All vegetables are put in a saucepan or sauté pan, poured with sour cream and stewed until tender. Served with greens. You can put the vegetables, pre-fried, on a baking sheet, pour sour cream, sprinkle with grated cheese and bake in the oven.
Pumpkin is fried in pan and brought to readiness in oven. Courgettes and eggplants are peeled, cut into circles and, rolled in flour, fried in a pan. All vegetables are put in a saucepan or sauté pan, poured with sour cream and stewed until tender. Served with greens. You can put the vegetables, pre-fried, on a baking sheet, pour sour cream, sprinkle with grated cheese and bake in the oven.
butter - 50 g, or margarine - 50 g, parsley greens to taste, pumpkin - 100 g, squash - 150 g, salt to taste, eggplant - 150 g, cheese - 50 g, pepper to taste, flour - 20 g, sour cream - 200 g
