06/10/2021
Peel the onions and carrots, chop finely, scald the tomatoes with boiling water, peel them off and cut into cubes. Wash the zucchini, cut lengthwise into two equal parts, and then use a teaspoon to remove the pulp and cut it into strips. Heat a little olive oil in a frying pan, lightly fry the onions and carrots, add the pulp of the courgettes, simmer for 5 minutes. Put tomatoes to vegetables, salt and fry over medium heat for a couple of minutes. Remove from heat, add finely chopped greens and garlic passed through a press. It is better to drain the juice formed during the cooking process. Brush the squash boats with olive oil and spread them on a baking sheet covered with foil or baking paper.
