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Baked Courgette Plan Recipe
|Courgettes||2 Pound, thinly sliced (1 Kilogram)|
|Unsalted butter||2 Tablespoon|
|Cream cheese/Curd cheese||4 Ounce (125 Gram)|
|Grated gruyere cheese||2 Tablespoon|
|Tarragon||To Taste (Fresh Or Dried)|
|Chives/Spring onion||To Taste|
|Gruyere cheese/Parmesan cheese||1⁄4 Cup (4 tbs) (To Finish)|
Calories 325 Calories from Fat 234
% Daily Value*
Total Fat 27 g40.8%
Saturated Fat 14.1 g70.7%
Trans Fat 0 g
Cholesterol 268.3 mg
Sodium 312.8 mg13%
Total Carbohydrates 9 g3.1%
Dietary Fiber 2.6 g10.2%
Sugars 5.3 g
Protein 15 g30.6%
Vitamin A 26.9% Vitamin C 64.7%
Calcium 18.1% Iron 10.7%
*Based on a 2000 Calorie diet
Rinse under running water, drain and pat dry.
Saute the slices in butter over high heat just long enough to soften them.
Beat the eggs with the cream cheese, stir in the Gruyere and flavour with tarragon and a small amount of chives or spring onion, salt, pepper and nutmeg.
You will need about 1 teaspoon of dried tarragon and more if fresh.
Stir this mixture into the cooled courgettes and put into a well-buttered 20 cm/8 inches round or square baking-dish.
Sprinkle on a thin crust of Gruyere and Parmesan and bake at 180°C/350°F/Gas Mark 4 for 20 minutes or until set and very lightly browned.