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Let's learn more about the much talked about abdominal fat! Come join this chat and get your questions answered by Dr. Roberto Navarro! Also, how about learning how to make this delicious zucchini and thyme mille-feuille with chef Malu Lobo? #VoceBonitaTV. Ingredients: 4 medium zucchini, cut into thin slices 3 eggs 200 g light ricotta cream 1 ½ cup (tea) grated parmesan Thyme leaves to taste Salt, pepper and olive oil to taste Preparation method: 1- Slice the zucchini thinly; 2- Season with salt, pepper and olive oil and bake at 180 degrees for 20 minutes or brown the slices in a frying pan; 3- Mix the eggs with the ricotta cream and cheese; 4- In a baking dish, assemble the layers of zucchini and on top of the cream with cheese, spread the thyme leaves; 5- Bake at 180 C for 35 to 40 minutes until golden and dry (the zucchini releases water). Serve. Also check out the other pages of the program: Website - http://tvgazeta.com.br/vocebonita Facebook - / vocebonitatv Twitter - / vocebonita Instagram - / vocebonitatv