8 medium zucchinis
1/2 kg of carrots
1 cup of chopped onion
1 tablespoon of butter or margarine
1/2 cup of golden raisins, rehydrated in water
1/2 teaspoon of lemon juice
1/2 teaspoon of thyme
1/2 teaspoon of salt
Mixture:
1 cup of all-purpose flour
1 1/2 teaspoons of active dry yeast
2 eggs
1/3 cup of milk
Sauce:
1 cup of milk
1 clove of garlic
1/2 teaspoon of orange zest
2 tablespoons of butter or margarine
2 tablespoons of all-purpose flour
1 egg yolk
1 teaspoon of thyme
8 medium zucchinis
1/2 kg of carrots
1 cup of chopped onion
1 tablespoon of butter or margarine
1/2 cup of golden raisins, rehydrated in water
1/2 teaspoon of lemon juice
1/2 teaspoon of thyme
1/2 teaspoon of salt
Mixture:
1 cup of all-purpose flour
1 1/2 teaspoons of active dry yeast
2 eggs
1/3 cup of milk
Sauce:
1 cup of milk
1 clove of garlic
1/2 teaspoon of orange zest
2 tablespoons of butter or margarine
2 tablespoons of all-purpose flour
1 egg yolk
1 teaspoon of thyme
Cut off the stem and core of each zucchini, being careful not to puncture the skin or the other end
Boil the chopped carrots in water and salt until they are tender
Mash with a fork (or pass through a sieve), placing it in a bowl
Fry the chopped onion in butter or margarine and add to the other prepared ingredients
Fill the zucchini cavities with the mixture
For the dough, sift together the flour, yeast, and salt
Beat the egg with milk, then add flour and mix well until the mixture is smooth and even
Dip the zucchini in hot oil, frying for 6 minutes
Drian on paper towels
For the sauce, let the milk come to a boil with the garlic mashed and orange zest chopped
In another pan, melt the butter or margarine
Add the flour and mix well
Add the milk one at a time and stir until it thickens
Remove from heat
Add the egg yolk and thyme.
