Courgette with sage and cheese Provençal style
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ingredients
2 pcs fresh smaller zucchini 100 g cheese (preferably Gruyere, but Emmental or other hard cheese is also good) 50 g roquefort for sprinkling 4 leaves fresh sage or a handful of dried 100 ml whipping cream to taste salt, pepper, nutmeg a little oil for the frying pan
progress in the video above
Fantastic variations of baked courgette.
1.
Wash the courgettes, cut off the ends, cut into equal pieces about 1 cm in size. Put them in a pan, add salt and cook until soft, about 10 minutes. If they are in danger of burning, add a little water.
2.
Place the stewed courgettes in a sieve and drain. Gently splash with a ladle.
3.
Place the cheese in a bowl, top with whipped cream, grated nutmeg, pepper and finely chopped sage. Add the drained zucchini, stir and place in the baking dish. Sprinkle with grated Roquefort and bake for about 20 minutes at 200 degrees.
