for 4 people
- 2 tablespoon olive oil
- 3 shells
- 3 grated tomatoes
- 1 sweet spoon salt
- 1 sweet spoon black pepper
- 3 tablespoon finely chopped dill
- 2 tablespoon yogurt
- 2 branch dill
How is it prepared?
Take the crusts of the roe and thoroughly wash and clean.
Heat your tencer and add olive oil.
Add the safflower and grated tomatoes for 5-6 minutes to the zucchini shells.
Boil the zucchini, which you taste with salt and pepper, for 15 minutes in low heat and add to the last dereotun.
You can add flavor to your taste by adding yoghurt and dill on top when serving. That’s it, you get the benefits.
You can color your presentation by serving it with plenty of yoghurt and dill.