Ingredients for 4 people:
approx. 600-700 g courgettes
3 onions
some butter for the dish
salt, pepper
3 eggs (M)
200 g whipped cream
1-2 cloves of garlic
3-4 stalks rosemary
Chilli flakes
250 g mozzarella
200 g cocktail tomatoes
40 g freshly grated Parmesan
1 tsp finely chopped rosemary
1 pinch of grated organic orange zest
2 tbsp sesame seeds
Preparation:
1. Rinse and clean the courgettes. Cut the courgettes into very thin slices. Peel the onions and also slice or chop finely. Butter a casserole dish. Place the courgette slices and onions in the dish, season lightly with salt and pepper.
2. Whisk the eggs with the cream. Peel the garlic and press it into the mixture. Finely chop the rosemary and stir in. Season with salt, pepper and chilli flakes and pour over the courgettes. Slice the mozzarella and place on top. Bake in a preheated oven at 200 degrees (gas: level 3-4, fan oven: 180 degrees) for approx. 30 minutes.
3. Wash and clean the tomatoes. Score the tomatoes crosswise. Mix the parmesan with Parmesan with rosemary, orange zest and sesame seeds.
4. After about 15 minutes, place the tomatoes on the gratin and sprinkle with the Parmesan mixture. Bake until done.
Preparation time approx. 50 minutes
Per serving approx.:
Calories: 477
Joule: 2000
Protein: 25,9 g
Fat: 38,3 g
Carbohydrates: 7 g
(FoodCentrale by ddp images)
