Zucchetti (Courgettes) with Cheese Filling

Ingredients

Ingredients for 4 servings

1 bunch parsley
small bunch basil
50 g sun-dried tomatoes marinated in oil
50 g black olives, pitted
2 tbs breadcrumbs
2 tbs sunflower seeds
2 egg yolks
175 g mature Emmentaler AOP, grated
salt, pepper
2 tins chopped tomatoes (approx. 400 g)
100 ml stock
800 g courgettes (large)

Star of the dish

Emmentaler AOP cave-aged

Preparation

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Finely chop the herbs, sun-dried tomatoes and olives and place in a bowl. Add the breadcrumbs, sunflower seeds, egg yolk, Emmentaler AOP, salt and pepper, and mix well.

Stir the tomatoes into the stock, season, and pour into a gratin dish. Cut the courgettes into pieces 4-5 cm long. Use an apple corer to remove the soft centre. Fill the courgettes with the cheese mixture and place in the oven dish.

Bake in a pre-heated oven at 180 °C for 30 minutes.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Main course

Zucchetti (Courgettes) with Cheese Filling

Ingredients for 4 servings

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