Despite the lack of meat, it is still not a lean dish. Vegetable julienne is prepared with cream and cheese. In fact, the only difference is that instead of chicken fillet and champignons, zucchini, tomatoes, carrots and bell peppers are used.
Ingredients
Step-by-step cooking recipe
Prepare the vegetables and cut into pieces of approximately the same size.
Grate the cheese on a fine grater.
Fry the onion in oil until golden brown.
Add carrots, bell pepper and continue cooking for 4-5 minutes.
Add the zucchini, tomatoes, chopped garlic and fry everything together for another 5 minutes.
Sprinkle with flour, ground pepper and salt, mix well.
Pour in warm cream and simmer for 2 minutes.
Arrange the workpiece in greased pots and sprinkle with cheese.
Bake for 10 minutes in the oven at 180 degrees.
