Zucchini brick with parmesan cheese

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Zucchini brick with parmesan cheese

Zucchini brick with parmesan cheese

Number of people

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



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

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