Courgette soufflé with basil creme

• 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.