Junior chef
Utensils
Apron
Bowl
Brush
Frying pan
Garlic press
Gratin dish
Knife
Oven mitts
Rösti grater
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Spoon
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Courgettes
Halve the courgettes lengthwise, remove the flesh with a spoon, finely chop the flesh and set aside. Grease the dish with butter, place the courgette halves in the dish, brush with oil, season with salt.
Filling
Finely chop the onion. Heat the oil in a non-stick frying pan. Add the onion, mince and reserved courgette, mince in the garlic, fry for approx. 2 mins. Finely chop the oregano, add to the pan with the tomato puree, mix and season. Remove the pan from the heat.
Gratin
Dice the tomatoes, coarsely chop the almonds, add both to the filling, mix.
Stuff the courgettes with the filling. Roughly grate the cheese, sprinkle over the courgettes.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, tear off oregano leaves and sprinkle on top.
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