Baked Courgette Plan
|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)|
Sprinkle the courgettes with salt and leave to drain for 30 minutes.
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.