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Stuffed Courgette with Tomato Salad
Fresh vegetables, hearty pleasure - stuffed courgette with feta! This vegetarian variation is a culinary delight for all fans of the cucurbitaceae. The characteristic taste of the feta cheese complements the mild taste of the courgette perfectly. In summer, you can also prepare the courgette shells on the grill and serve them with a watermelon and feta salad - this combination tastes especially fresh and delicious!
- Wash the two courgettes, remove the stalks from the courgettes and then halve them lengthways. Carefully scrape out the seeds and pulp with a spoon. Then set the four courgette boats aside.
- Crush the feta and then pluck the herbs and finely chop them. If you do not have fresh herbs on hand, you can also resort to dried ones. Mix the cheese with the herbs and season the mixture with some pepper.
- Distribute the filling evenly between the courgette boats and press it in well. Now place the courgettes in the pan and set the VitAir to the Pizza program. Bake the filled boats at 200 degrees Celsius for about 20 minutes until golden brown.
- In the meantime you can prepare the tomato salad. Wash the tomatoes, remove the stems and cut into small cubes. Halve the onion lengthwise, then cut into fine half rings. Pluck the basil and cut the leaves into fine strips. Put all the salad ingredients in a bowl in which you have prepared a vinaigrette with some vinegar, oil, salt and pepper. Serve the light salad with the stuffed courgette shells.
29. March 2017
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