for 2 people
8 -10 small zucchini
10-12 ripe cherry tomatoes
1 tablespoon of rice flour
50g of goat cheese soft cheese (such as French)
chives, fresh basil sage
olive oil q.b.
Cut the zucchini into rounds and dredge in flour.
Cut the tomatoes into small cubes and brown them with the herbs in a lightly oiled pan. When the tomatoes release their juices, add the courgettes and fry quickly, add the nut and a glass of water. cook with lids for at least 15-20 minutes, adding water as needed. Remove the crust to the cheese (though edible) and melt in a bowl with the sauce of zucchini.
A few minutes before the courgettes are cooked, remove the lid, then reduce the sauce and add this sauce that you have created with the cheese.
Allergy Warning: Contains milk goat.
Check carefully if the ingredients are compatible with your intolerances / allergies before experiencing any recipe.