1 tablespoon vegetable oil
2 large zucchini, peeled and seeded
1 medium red onion, sliced
1 small bell pepper, seeded and chopped
1 large tomato, diced
1/2 cup all-purpose flour
1 (15 ounce) can Italian-style diced tomatoes, drained
1/2 cup white sugar
1/2 cup white wine
2 tablespoons cornstarch
1 (14 ounce) can beer
1 egg, lightly beaten
1 tablespoon plain yogurt
1 pinch salt
1 (12 ounce) package frozen puff pastry sheets, thawed
Place vegetable oil in a large resealable plastic bag. Chop zucchini and red onion. In a large envelope, mix rice, flour, tomatoes, sugar, wine and cornstarch.
In a small mixing bowl, mix the tomato juice, yogurt and salt. Mixture should be thick; pour mixture over zucchini mixture.
Place a large dish or spoon on top of the zucchini mixture and pour liquid over pan to coat. Sprinkle with shredded bread. Repeat with remaining ingredients.
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