Stuffed zucchini with camembert

Name: Stuffed zucchini with camembert
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 small courgettes (about 175 g each); 7-10 Tbsp Pepper; 150 g Camembert; 1 Pot of basil; 150 g Bovine ham; 1 Egg; 2 TABLESPOONS Flour; 50 g Breadcrumbs; 1 TABLESPOON clarified butter; 4 TABLESPOONS Fresh cream; 1 TABLESPOON Chive rolls; 1 TABLESPOON chopped parsley; 7-10 Tbsp Salt; 7-10 Tbsp some basil and lemon slices

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

2 small courgettes (about 175 g each)
7-10 Tbsp Pepper
150 g Camembert
1 Pot of basil
150 g Bovine ham
1 Egg
2 TABLESPOONS Flour
50 g Breadcrumbs
1 TABLESPOON clarified butter
4 TABLESPOONS Fresh cream
1 TABLESPOON Chive rolls
1 TABLESPOON chopped parsley
7-10 Tbsp Salt
7-10 Tbsp some basil and lemon slices

Directions

1
Wash and clean the courgettes and cut them lengthwise into 0.5 cm wide slices. Season with pepper. Cut the camembert into narrow slices. Wash basil, dab dry, pluck leaves from the stems and cut into fine strips.
2
Cover zucchini slices with camembert and ham. Sprinkle with basil, except for 1 tablespoon, and place a second zucchini slice on top. Whisk the egg. Dust the stuffed zucchini with flour.
3
First turn in whisked egg and then in breadcrumbs. Heat clarified butter in a frying pan and fry the stuffed courgettes in it over medium heat for about 2 minutes on each side. In the meantime, mix crème fraîche, remaining basil, chives and parsley.
4
Season to taste with salt and pepper. Cut the filled zucchini diagonally in the middle and arrange on plates with 2 tablespoons of herb sauce each. Garnish as desired with basil and a slice of lemon.
5
Potato salad tastes good with it.