Zucchini brick with parmesan cheese
Zucchini brick with parmesan cheese
Ingredients
Number of people
-
3
+
1 round zucchini
3 slices of processed Emmental Cheddar cheese
30 g grated parmesan cheese
50 g pine nuts
Fresh or dehydrated basil
1 tablespoon olive oil
3 sheets of brick
1 knob of butter
Salt
Pepper
Preparation
TOTAL TIME: 30 MIN
Preparation: 10 min
Cooking time: 20 min
Step 1
Cut the courgette into small pieces and fry it in oil in a frying pan. Season with salt and pepper.
Step 2
At the end of cooking, add the pine nuts to grill them a little, then the chopped basil.
Step 3
Place a slice of cheese in the centre of each brick sheet, a little of the grilled courgette/ignons mixture, sprinkle generously with parmesan cheese and close the sheet in a square.
Step 4
Brush each brick with a little melted butter and place in the oven for 10 min at 180°C, thermostat 6, until the brick becomes golden and crispy.
Author's note
These bricks can be served with a green salad topped with grilled pine nuts, crushed tomatoes / yellow peppers (cut with alligator) and a balsamic vinaigrette.
I add my grain of salt
No comments