Sliced baby marrow cooked with herbs of Provence and tomato sauce

Sliced baby marrow cooked with herbs of Provence and tomato sauce
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Sliced baby marrow cooked with herbs of Provence and tomato sauce ingredients

  • 1 kg Baby marrow/courgettes "Zucchini"
  • 2⁄5 Tomato sauce Les Roches
  • 4 g basil, fresh
  • 4 g Oregano, fresh
  • 4 g thyme, fresh
  • 1⁄2 dl oil, olive
  • 1 seasoning (salt+pepper)

Cooking Sliced baby marrow cooked with herbs of Provence and tomato sauce

1. WASH BABY MARROW CUT INTO 4mm SLICES SEASON WITH SALT AND PEPPER SAUTE IN OLIVE OIL IN FRYING PAN HEAT TOMATO SAUCE LES ROCHES, ADD CHOPPED HERBS MIX IN BABY MARROW, SIMMER UNTIL TENDER ADJUST SEASONING SERVE IN A VEGETABLE DISH.

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