Fresh from the fields.

Recipes from the Behr Kitchen

Baked Courgettes
Ingredients for 4 people
4 small courgettes
2 spring onions
200 g mince meat
2 tbsp butter
Salt, pepper, nutmeg
500 ml vegetable stock
Fat for the baking dish
125 g cherry tomatoes
70 g double cream cheese
4 tbsp chopped parsley

Wash the courgettes and cut in half lengthways. Remove the insides with a spoon and chop finely. Clean the spring onions and cut into rings. Sauté the mince meat with the insides of the courgettes and the spring onions. Season with salt, pepper and nutmeg and allow to cool slightly. Blanch the courgette halves in boiling stock for about 3-5 minutes and then place in a greased baking dish. Wash and halve the cherry tomatoes. Mix the cream cheese with the onion mince, season to taste and fill into the courgette halves. Bake the little courgette boats in a hot oven for 30 minutes at 175°C. Then press in the tomato halves and sprinkle the parsley on top. Serve with a baguette or bread.
Preparation time
45 Min.