Zucchini In Herb And Parmesan Sauce
|Finely sliced zucchini||1 3⁄4 Pound (Courgettes)|
|Frozen sorrel||2 Ounce|
|Fresh chives||1 Bunch (100 gm)|
|Fresh parsley sprigs||3|
|Sour cream||2 Tablespoon (CrÃ¨me Fraiche)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Put the zucchini (courgettes) in a casserole with 1/4 cup (3 tablespoons) of water.
Cover and microwave on HIGH for 10 minutes, stirring once midway through cooking.
Drain the zucchini (courgettes) in a colander.
Put the sorrel in a bowl and defrost in the microwave oven on HIGH for 1 1/2 minutes.
Rinse the chives and parsley and chop finely.
Add the sour cream (creme fraiche) to the sorrel.
Break the eggs into a bowl and whisk them with a fork.
Add the sorrel, chives and parsley to the eggs.
Season generously with salt and pepper.
Put the zucchini (courgettes) in a round dish 9 inches (22 cm) in diameter.
Smooth the surface.
Pour the egg and herb mixture over, carefully mixing with a fork.
Microwave, uncovered, on HIGH for 4 minutes.
Sprinkle with the Parmesan