Preparation
30 minutes
Cooking time
15 minutes
Portions
4
Courgettes
2 tomatoes (about 300 g)
thinly sliced
Some salt
Some pepper
Some olive oil
3 courgettes (about 1 kg)
halved and hollowed out, flesh set aside
Filling
scraped-out courgette flesh
coarsely chopped
100 g sun-dried tomatoes preserved in oil
drained, cut into strips
100 g black olives
pitted
1 clove of garlic
crushed
3 sprigs of flat-leaved parsley
chopped
3 sprigs of basil
chopped
250 g ricotta
Some salt
Some pepper
1 egg
beaten
50 g grated Parmesan
Courgettes
Spread the slices of tomato evenly in the porcelain dish, sprinkle with salt and pepper and drizzle olive oil over the top. Place the courgette halves, cut-side up, on top of the sliced tomatoes.
Filling
Combine all the ingredients up to and including the ricotta in a bowl and season with salt and pepper. Incorporate the beaten egg.
Stuff the courgette halves tightly with the filling. Sprinkle over the Parmesan.
Baking
Bake the courgettes in the hardened glass dish in the middle shelf position at 230 °C for 15 minutes using the Power hot air with steaming mode.
Cooking steps
Power hot air with steaming 230 °C for 15 Mins
Additional information
Recipe number
P08
Created by
V-ZUG Ltd.
Created on
5/9/23
