Courgette soufflé

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Preparation

1 tbsp olive oil
600 g courgette
3 spring onions
1 clove of garlic
8 tomatoes, dried, preserved in oil
1 tsp rosemary, fresh
¾ tsp herb salt
Pepper
Halve the courgettes lengthwise and then cut into 1 cm thick slices. Finely slice the spring onions with the green tops into rings. Crush the clove of garlic.
Warm the oil in a non-stick frying pan. Add the courgette, spring onion and garlic and fry briefly.
Drain the dried tomatoes well and chop into thin strips. Chop the rosemary and mix together with the tomatoes and the other ingredients, season and turn into the porcelain dish.
200 ml milk
50 ml cream
2 eggs
50 g Sbrinz cheese, grated
Salt
Pepper
Nutmeg, ground
Mix all the ingredients together well and season with salt, pepper and nutmeg to taste. Pour the sauce over the vegetables.
Put the porcelain dish on the wire shelf at level 2 in the cold cooking space. Bake.
Hot air 180°C for 30 Mins
  • Wire shelf
  • Porcelain dish ½ GN, depth 65 mm
Quantity Ingredient
1 tbsp olive oil
Salt
Pepper
¾ tsp herb salt
50 g Sbrinz cheese
600 g courgette
50 ml cream
2 eggs
Nutmeg
1 clove of garlic
8 tomatoes
1 tsp rosemary
3 spring onions
200 ml milk

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