Summary

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

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Instructions

1. 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.
2. Cook the hollowed out courgette meat in the boiling water until soft. Drain and let cool. Mash with a fork.
3. For the filling, mix the courgette meat with the egg yolk, almonds, cheese, shallot, sugar and the bitter almond flavor and season.
4. 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.
5. Bake in the middle of the oven preheated to 180 degrees for about 15-20 minutes until golden brown.
6. Tip for an aperitif: Cut the courgette into 1-5 cm wide slices and prepare without the cottage cheese. Serve as warm appetizers.