Manou's zucchinis garnished
A recipe from
cooking-ez.com August 18th 20241,0195
For 6 people, you will need:
Times:
Preparation | Cooking | Start to finish |
---|
30 min. | 25 min. | 55 min. |
Step by step recipe
- 1: Prepare 6 courgettes, choose small, firm zucchinis if possible.
- 2: Trim the tail, cut them lengthwise into 2 pieces, then hollow out the inside with a Parisian apple corer, ideally, or failing that, a small spoon.
- 3: Place the hollowed-out zucchini halves on a sheet of baking paper on a baking sheet, and sprinkle with fine salt.
- 4: Tip: To keep the zucchini firmly in place on the baking sheet, remove a slice from the bottom with a vegetable peeler or knife, to make a flat base.
- 5: Cut 2 slices bread into small, long pieces, the size to fit into the zucchini hollows.
- 6: In a small frying pan over medium heat, melt 30 g butter, and when hot, add the bread pieces.
Brown well, then set aside.
Preheat your oven to 180°C (360°F). - 7: Back to the zucchinis: Place a thin layer of Mornay sauce on the bottom of each zucchini (a piping bag is ideal).
- 8: Place a piece of toast on top and press down a little.
- 9: Top with another generous layer of Mornay sauce.
- 10: Sprinkle a layer of breadcrumbs on top, followed by a layer of grated cheese.
- 11: Bake in the oven for about 20 minutes, watching for browning.
- 12: Enjoy warm or hot.
Remarks
If you don't have Mornay sauce, a
béchamel sauce will do the trick.
At the end of cooking, if the zucchinis are tender but the top is not sufficiently gratinated, don't hesitate to give the oven a little broil.
August 18th 2024.
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