Warm milfey with caramelized zucchini and white cheese

Category: Vegetable and fruit dishes
Warm milfey with caramelized zucchini and white cheese

Ingredients

Young zucchini (16-18 cm) 1 PC.
Butter 30-40 g
Sugar 2 tsp
Salt 0.5 tsp
Water 0.25 tbsp
White cheese (eg, Adyghe) 50-60 g
Thin lavash chips 3 pcs. per serving

Cooking method

  • Cut the zucchini into slices 1.2-1.5 cm thick. Crumble the cheese.
  • Melt the butter in a frying pan (ø 24 cm), add salt and sugar, pour in water, arrange the zucchini pieces.
  • Put on high heat, and cook the courgettes, turning occasionally.
  • When the water has almost evaporated, reduce the heat and stir the courgettes until they are caramelized evenly. Do not be distracted, otherwise it may burn.
  • Warm milfey with caramelized zucchini and white cheeseWarm milfey with caramelized zucchini and white cheeseWarm milfey with caramelized zucchini and white cheese
  • Collect Millefeuil until the marrow has cooled down.
  • Sprinkle cheese on pita bread, spread a layer of zucchini on it, cheese again on top.
  • Warm milfey with caramelized zucchini and white cheese
  • Place three of these pieces on top of each other and serve.
  • Warm milfey with caramelized zucchini and white cheese
  • It would be nice to sprinkle our milfey with Worcester / soy sauce or balsamic.

Note

You can take any cheese: feta, feta cheese, ricotta, goat or even blue. But preferably the least fatty, since the zucchini were still fried in oil.
The taste of our "cake" is harmonious, lavash behaves with dignity, it is better to eat, helping yourself with a knife.
Warm milfey with caramelized zucchini and white cheese
You can read about pita chips here

Yaso4ka
Interesting! Dietary! Handsomely!
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