Calories
537 kcal
Protein
20 g
Fat
26 g
Carbohydrates
50 g
Cut the onion into half rings. Peel and quarter the mushrooms. Then peel the zucchini, cut it lengthwise into quarters and then cut into pieces. Meanwhile, сook the pasta in boiling salted water.
Heat the olive oil in your pan and sauté the mushrooms and onion for 3 minutes. Then add chopped zucchini and fry for 7 minutes. Drain the liquids from the canned tomatoes. Season the zucchini mixture with pepper and salt. Add the thyme, sour cream and Parmesan. Then drain the pasta and stir.
Cut the mozzarella into cubes. Pour half of the pasta mixture into a baking dish (10 Inch). Put half the tomatoes and mozzarella, top with the remaining pasta, tomatoes and mozzarella, sprinkle with the remaining Parmesan. Bake in your oven preheated to 428℉ for 15 minutes.
You can use eggplants instead of zucchini.
Decorate with chopped parsley before serving.
Bon Appetit!
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