| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Campanile |
4 |
servings |
INGREDIENTS
| 8 |
|
Courgettes |
| 2 |
|
Garlic cloves. |
| 1 |
tb |
Groundnut oil. |
| 3 |
|
Eggs |
| 25 |
cl |
Double cream; (or creme fraiche). |
| 1/4 |
l |
Milk. |
| 50 |
g |
Grated cheese. |
|
|
Salt; pepper. |
INSTRUCTIONS
1. Preheat the oven (gas mark 6 / 400F / 200C) and grease a small ovenproof
dish. Peel and crush the garlic. Wash and chop the parsley. Wash and slice
the courgettes in rings. Arrange them in the dish and add the garlic.
2. Break the eggs into a bowl, add the milk and cream, mix. Season. Pour
over the courgettes. Sprinkle with grated cheese and cook in the oven for
45 minutes.
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