Baked Pork with Zucchini is an easy-to-prepare, hearty and delicious dish that makes a great family lunch or dinner. If after a hard day you do not want to stand at the stove for a long time, then prepare dinner according to this recipe, because its preparation will take you a maximum of 10 minutes, and the oven will do the rest. If you put potatoes together with zucchini, then the meal will turn out with a full-fledged side dish. It is best to buy a pork shoulder or "apple" for this recipe - these parts have small greasy layers.
Ingredients:
Pork - 400 g
Zucchini - 2 pcs.
Bulb onion - 1 pc.
Tomato - 1 pc.
Seasoning for meat - 1 tbsp.
Granulated garlic - 0.5 tsp
Salt to taste
Ch.m. pepper - taste
Lean oil - 2 tablespoons
How to cook:
Prepare all the food you need to prepare the meal. Peel the onion, wash under running water along with zucchini, tomatoes and pork. Dry the meat lightly with paper towels.
Cut the pork shoulder into cubes a little over two centimeters in size. Onions, zucchini and tomatoes are best cut into cubes too.
Buy young zucchini, with thin skin and transparent soft seeds. Tomato is necessary to add sourness to the finished dish. If it was not found in the refrigerator, you can safely replace it with a tablespoon of your beloved tomato sauce.
Now take a roasting sleeve, tie it on one side, and place in a baking sheet. Put vegetables and meat in it, pour with lean delicious refined or olive oil. Add salt, pepper, garlic and seasoning.
Tie the sleeve on the opposite side and shake the contents well. It is necessary that all the ingredients are well covered with oil and seasonings. Pierce the sleeve with a knife so that the steam can escape during cooking, and send the baking sheet to the oven preheated to 180 degrees for 40-50 minutes. Shake the vegetables and meat from time to time so that they are covered in the gravy.
Cut the sleeve carefully. Try not to burn yourself with the steam! Divide the finished pork stew with zucchini in portions, pour over the resulting gravy and serve with fresh herbs and your favorite bread.
Enjoy!
Author: Tatiana Chudovskaya
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