Courgette soufflé with basil creme
“This is something for gourmets! A spicy courgette casserole with a piquant basil-cheese crème au gratin!”
Method
Slice the courgettes vertically in rather large slices and place in boiling, salted water for one minute.
Preparation of the sauce: Slice the onion, peel the tomatoes and cut them into slices and place in a pan with the onion, oil, salt and pepper. Cook for 10 minutes.
Preparation of the cheese sauce: Place the basil, egg, curd cheese, parmesan cheese and salt into a food blender and blend well. Grease an oven-proof bowl and lay a layer of courgettes on it. Cover these with the tomato sauce; repeat this process until al the ingredients have been used up,. Cover the final layer with the cheese crème and sprinkle with basil and parmesan cheese. Bake in a preheated oven
Ingredients
- 4 rather large courgettes, 500 gr. (1 lb. 1 oz.) of tomatoes, 1 onion, salt and pepper, olive oil as requires, 50 gr. of Schär Bread crumbs.
Ingredients for the cheese sauce . 200 gr. (4 oz.) of curd cheese, 50 gr. (2 oz.) of parmesan cheese, 1 egg, 1 glass of milk, 10 to 12 fresh basil leaves.
