Zucchini and fontina
Instructions
Cut the courgettes and FRY in hot oil; dry on paper towels.
Cook for half an hour the past with some basil leaves, salt and pepper.
Stricioline cut the fontina.
Grease an ovenproof dish, arrange on bottom half of Zucchini, overlay the fontina, spread the past spoon, cover with the rest of the zucchini.
Place in hot oven to 175 degrees for an hour, brought to 220 degrees the last 5-10 minutes and serve when the dish is lukewarm.
Ingredients and dosing for 4 persons
- 1200 g of zucchini
- 150 g of fontina cheese cake
- 600 g of tomato paste
- Olive oil
- Some leaves of basil
- Salt
- Pepper