Many have already grown zucchini, even in central Russia. The heat was such that just water - all the dacha charms of pearl, by leaps and bounds.
Now the problem is to eat all of them (with zucchini it is always a problem, especially in the fall, when they begin mass migration from dachas to the city). An attempt to foist a zucchini on your friends turns into a whole quest - knowing that you still have half of the harvest, they begin to disguise themselves, because they have already been presented with zucchini by colleagues, just acquaintances and even neighbors.
But while the zucchini is young and tasty, you can cook a lot of them.
Today - Provencal fan with feta.
We take:
- Two small zucchini with undeveloped seed pulp;
- Six pieces of cherry tomatoes or just small tomatoes;
- A couple of cloves of garlic;
- A couple of onion feathers;
- Some black olives;
- Feta cheese - 150 grams;
- A mixture of Provencal herbs - a teaspoon;
- Salt pepper to taste.
How we cook:
We wash and clean the zucchini, but do not remove the "ass" - that is, that piece of vegetable on which the stem is visible.
We cut them along, but not completely - so that you can open them like a fan. I make three cuts, whose hands are more agile or squash, maybe thicker - maybe more.
Fan the squash into a baking dish.
Cut the feta into strips and push it between the fan petals.
Chop the garlic, mix with Provencal herbs, two tablespoons of vegetable oil, pepper, and grease the resulting fans with mime. Cover with foil and leave to marinate for thirty minutes.
Cut the onion into pieces a couple of centimeters long.
Thirty minutes later, put tomatoes, green onions, olives on the zucchini, pour with the remaining oil and send them to the oven at 180 degrees for about 20 minutes.
Bon Appetit!