Ingredients
Serves 4
- 4 courgettes (about 800 g)
- 220 g Emmentaler AOP
- 1 large bunch basil
- 2 garlic cloves
- 1 dl white wine
- Salt, pepper
- 250 g chicken strips
- 2 tbsp pine nuts
- 300 g cherry tomatoes
- About 2 dl stock
Preparation
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Halve the courgettes lengthways, scoop out the inside with a spoon, leaving a 1 cm edge.
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Finely grate the Emmentaler AOP. Roughly chop the basil leaves and garlic, put into a high-sided vessel with the courgette flesh and the white wine.
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Puree with a hand-held blender. Add the cheese to the mixture, season with salt and pepper.
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Stir the chicken and pine nuts into the cheese mixture, season with salt and pepper.
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Fill the halved courgettes with the mixture, place in an ovenproof dish.
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Halve the cherry tomatoes, place beside the courgettes.
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Cover with stock and brown in a 200 degree hot oven for about 30 minutes..
Bon
Appétit
Appétit
