Salmon flavours stuffed with zucchini

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Salmon flavours stuffed with zucchini

Salmon flavours stuffed with zucchini

Number of people

1 zucchini

200 g smoked salmon

2 eggs

5 tablespoons of milk

Salt and 5 berry mixture (or pepper)

pistou basil leaf

50 g Parmesan cheese

1/2 boursin

Preparation: 20 min
Cooking time: 20 min
Step 1
Cut the courgette into thin slices and fry it in a frying pan, add the chopped basil. Season with salt, pepper and sauté for 5 minutes. Sprinkle with 2 tablespoons of parmesan cheese and sauté for another 5 minutes. Set aside and let cool.
Step 2
Preheat the oven to 180°C (thermostat 6).
Step 3
Prepare the milk egg mixture in a bowl, add pepper but do not add salt (salmon). Take a 6 muffin pan, lightly oil it and line each pan with smoked salmon, then sprinkle with parmesan cheese. Put a few slices of zucchini at the bottom (1/3), add a little mixture to the eggs (at zucchini level), put a little boursin in the middle, cover with zucchini and then mixture to the top (flatten carefully), sprinkle with parmesan cheese and then put a piece of salmon to close it all up.
Step 4
Bake in the oven for 20 minutes. Unmolding is ready!
Author's note
Eat cold or hot with rice or salad.

I add my grain of salt

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