Number of units:
6 For about 10 pieces:
1 nice zucchini 3 eggs
1 heaped tablespoon of old-fashioned mustard 3 level tablespoons of flour 1 heaped teaspoon of baking powder
30 g grated Gruyere
1 dash of lemon juice Oregano
Persillade Olive oil, salt, pepper
1-Cooking14 mins Wash and cut a nice courgette into slices about 2 mm thick, then cut them in half, sear them in a hot pan with a little olive oil and cook for 3-4 minutes.
2-Season with salt and add two turns of freshly ground pepper.
3-Mix and set aside. Preheat the oven to 180 °. In a bowl, mix three eggs with three level tablespoons of flour and a heaped teaspoon of baking powder.
4-Incorporate 30 g of grated Gruyere cheese and a heaped tablespoon of old-fashioned mustard, a dash of lemon juice.
5-Salt and pepper, add a little oregano and parsley then empty the pieces of zucchini in the preparation.
6-Stir well.Fill three quarters of the cells of a silicone muffin tin then bake at 180 ° for about 15 minutes.
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