Manou's zucchinis garnished

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 6 courgettes
• 2 2 slices bread
• 3 30 g butter
• 4 200 g Mornay Sauce
• 5 100 g breadcrumbs (optional)
• 6 100 g grated cheese
• 7 fine (or table) salt
• Total weight: 1,930 grams

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.

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