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 1/3 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 2/3 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 3/3
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