Crab Tails with Zucchini

Peel the garlic and cut into slices. Halve the peppers lengthwise, remove the seeds and finely dice. Clean the zucchini, cut into thin slices and season with salt. 2.

Pluck the parsley leaves from the stems and chop finely.

Rinse the crayfish tails, dry them and gut them if necessary. Heat the oil in a frying pan. Add the crayfish tails, peppers, and garlic and cook over medium heat with the lid on for 4-6 minutes.

Dry the zucchini thoroughly, add to the crab tails form and cook for 2- 3 min. Season with salt and pepper, sprinkle with parsley and bring to the table with the lemon slices. It goes well with baguette.

You can also put all the ingredients in an ovenproof dish, pour the hot olive oil over it and cook in a hot oven at 225 °C (gas 4, convection oven 200 °C) for 10 minutes.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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