Courgette soufflé with basil creme

Tags: Vegetarian World cuisine
8
48

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

Ingredients

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

Preparation

  • 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.

At a glance

Preparation time
45 min
Cooking / Baking time
15 min
Temperature
200°C
Difficulty
medium
Servings
6

Nutritional information

per 100g
protein 5g
fat 6g
carbs 6g
kcal 96
kj 400
Products in this recipe