Preparation | Cooking | Start to finish |
---|---|---|
30 min. | 25 min. | 55 min. |
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. | ![]() |