Kruidig Gevulde Courgette

  • 2 zucchini
  • 1 T creme fraiche
  • 1/2 t dried sage
  • 2 T olive oil
  • 2 T pine nuts
  • 50 g grated oude kaas (old cheese)

Preheat oven to 180C. Cut the zucchini in half lengthwise, and remove the innards with a tea spoon, leaving 1/2 cm of flesh before the rind. Chop the innards fine and mix with the creme fraiche and sage. Season to taste with pepper and salt.

Grease a baking dish. Lay in the zucchinis, and fill with the creme fraiche/zucchini mixture. Sprinkle with cheese and pine nuts. Bake 20 min. until golden brown.

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