Wash pepper, dry, grease with vegetable oil and bake in the oven for 20-25 minutes. Then put it in a plastic bag. When cool, peel off.
Have to tear the tarragon leaves and finely chop. You can replace tarragon with parsley.
Grate the Parmesan on a fine grater. Mix 2 tablespoons of Parmesan, crackers and finely chopped tarragon leaves in a bowl and mix.
Garlic to clear. Mix in blender the cheese, 2 tbsp sour cream, remaining Parmesan.
Add some greens and garlic. If the sauce get too thick, add more cream and stir.
Preheat oven to 180 * C.
Zucchini wash, dry and cut into very thin, almost like chips, circles. Pepper cut into lengthwise strips or wide.
Form for baking grease with oil, put half zucchini, lightly salt and pepper.
Put half of the sauce on top and level. Then lay out stretch of pepper.
And the remaining courgettes, salt and pepper.
Cover with remaining sauce.
Top evenly with remaining mixture.
Bake for 30-40 minutes until Golden brown. Serve on green lettuce leaves as a main dish or side dish. Bon appetit!!!