Baked Chicory, Zucchini and Spinach Leaves
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 chicory
- 2 zucchini
- 3 handfuls spinach leaves, fresh (or frozen, some bricks)
- 2 cloves garlic
- 0.5 ½ pack herbs (frozen), Italian style
- 0.5 ½ glass white wine, drier
- 1 liter water
- 1 teaspoon vegetable stock, instant
- 0.5 teaspoon ½ sea salt
- 1 pinch (s) black pepper, freshly ground
- 1 packet mozzarella, light
- 50 g parmesan cheese
- 4 tablespoon RAMA Cremefine for cooking
Print Recipe
Pin Recipe Instructions
- Bring a medium-sized saucepan with about 1 liter of water, 1 teaspoon of stock and a pinch of salt to a boil. In the meantime, clean the chicory (cut off the ends and wilted leaves) and cut in half. Wash the zucchini and cut lengthways into thin slices. Wash and clean the spinach leaves.
- When the water boils, cook the chicory and zucchini in it for approx. 3 - 4 minutes until al dente. At the very end, briefly blanch the spinach leaves.
- Then transfer the vegetables out of the pot into a large baking dish. The chicory inside out, roll the zucchini slices and place them between them. Put the spinach leaves in the gaps. Pour about a quarter of the broth and half a glass of white wine, as well as 4 tablespoons of Rama Cremefine (or if you like normal cream, but then has more calories). Press the garlic over it and sprinkle with herbs. Grate the mozzarella and parmesan cheese and pour over the vegetables.
- Baked in a preheated oven at 180 ° C for approx. 15 minutes.
- Tip: We often vary the dish and use, for example, fennel instead of chicory.
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