Courgette Stuffed with Almonds
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 courgettes (courgettes)
- 1 egg yolk
- 50 g almond (s), round
- 50 g cheese (Sbrinz), freshly rated
- 0.5 ½ shallot (s), finely chopped
- 1 tablespoon sugar
- little bitter almond aroma
- salt
- 200 g cottae cheese
- pepper
- nutmeg
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Halve the courgette diagonally, cut in half lengthways and hollow out. Blanch in boiling salted water for 1-2 minutes (no longer, otherwise they will be too soft). Take out and drain well.
- Cook the hollowed out courgette meat in the boiling water until soft. Drain and let cool. Mash with a fork.
- For the filling, mix the courgette meat with the egg yolk, almonds, cheese, shallot, sugar and the bitter almond flavor and season.
- Spread the cottage cheese in a buttered gratin dish and season with a little pepper. Put the filling in the zucchini and place on top of the cottage cheese.
- Bake in the middle of the oven preheated to 180 degrees for about 15-20 minutes until golden brown.
- Tip for an aperitif: Cut the courgette into 1-5 cm wide slices and prepare without the cottage cheese. Serve as warm appetizers.
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