Ingredients for 4 persons
|2 slices||Dr. Karg’s crispbread Tomato & Mozzarella|
|4||medium sized courgettes|
|1||small bulb fennel|
|1||clove of garlic|
|3 tbsp||extra virgin olive oil|
|1-2||leaves of basil|
|150 g||alpine cheese (for grating)|
|some oil for the casserole dish|
Wash and slice the courgettes in half lengthways. Use a teaspoon to scoop out the seeds. Blanche the courgettes in boiling water for several minutes.
Finely chop the pulp, peppers, fennel, onions and garlic. Crumble the crispbread.
Fry vegetables and the crumbled crispbread in hot olive oil for several minutes.
Season well with rosemary, basil, thyme, parsley, salt and pepper.
Then add half of the grated alpine cheese.
Brush an ovenproof baking pan with oil. Put the courgettes into the pan and stuff them with the mix.
Sprinkle them with the grated cheese and bake the courgettes in the preheated oven at 180 °C till the cheese is nicely melted.