Courgette soufflé with basil creme


This is something for gourmets! A spicy courgette casserole with a piquant basil-cheese crème au gratin!


4 large courgettes
500 g tomatoes
1 onion
salt and pepper
olive oil
50 g Paniermehl - Breadcrumbs
50 g Parmesan cheese, grated
200 g quark (cheese from pasteurized cow's milk)
1 egg
1 glass milk
10-12 basil leaves


  • 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, Pan Gratí 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.
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