Lasagne in green with vegan pesto and zucchini
first courses from Italy
translated by Italian with
Plate very easy to prepare and original. Everyone really will!
Cut the zucchini for the long, eliminating the central part, in order to obtain thin strips.
Simmer in a large pan a little olive oil and a clove of garlic and add the chopped tomatoes in half.
Then add the zucchini cut with a ladle of water and cover.
Cook for about 15 minutes turning from time to time. Salve, pepper and dill adding a little basil.