Zucchini boats - Zucchini boats
Preparation: approx. 30 min.
Cooking time: approx. 20 min.
Created by: V-ZUG AG
Appliance: Combi-Steam XSL 2012
V-ZUG Ltd, ZUGORAMA, Suite 3/3990 Pacific Highway, Loganholme, QLD, 4129, P (07) 3209 68 22, F (07) 3806 0822, www.vzug.com.au
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3 - 4 courgettes
2 small carrots
1 small kohlrabi
1 small onion
1 tbsp olive oil
1 egg
250 g ricotta
1 tbsp cream
Parsley
, leaves pulled off from stalks and finely chopped
Chives
, finely chopped
Salt
Pepper
1 dl vegetable bouillon
Halve the courgettes lengthways and hollow them out.
Cut the courgette flesh up into small pieces. Peel the carrots and
kohlrabi, then chop into small cubes. Finely dice the onion. Sweat
the vegetables and onion in the olive oil.
Beat the egg, mix in the ricotta, cream, herbs and vegetables, then
season with salt and pepper to taste.
Pour the vegetable bouillon into the greased porcelain dish. Put the
courgette halves into the dish and fill them with the vegetable
mixture.
Put the porcelain dish into the cold cooking space at level 2. Start
the recipe. Hot air with steaming 200 °C, 20 minutes.
Accessories
Porcelain dish, ½ GN
V-ZUG Ltd, ZUGORAMA, Suite 3/3990 Pacific Highway, Loganholme, QLD, 4129, P (07) 3209 68 22, F (07) 3806 0822, www.vzug.com.au
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Shopping list: Zucchini boats
Ingredient
ricotta
Quantity
250 g
Salt
egg
1
courgettes
3
cream
1 tbsp
Pepper
olive oil
1 tbsp
small onion
1
small kohlrabi
1
vegetable bouillon
1 dl
Chives
Parsley
small carrots
2
V-ZUG Ltd, ZUGORAMA, Suite 3/3990 Pacific Highway, Loganholme, QLD, 4129, P (07) 3209 68 22, F (07) 3806 0822, www.vzug.com.au
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