Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Garlic press
Oven mitts
Paring knife
Rubber spatula
Scissors
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
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 courgette crosswise, cut lengthwise into approx. 1 cm thick slices,place in a bowl. Add oil, peel and mince the garlic, season, mix. Spread the courgettes on a baking tray lined with baking paper.
Crumb topping
Mix the breadcrumbs, flour, parmesan and salt in a bowl. Cut the parsley finely with scissors, tear the butter into pieces, add, and rub together by hand to form an even, crumbly mixture.
Spread the crumb topping on the courgette slices.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 240 °C.
| Serve with: | Leaf salad |
|---|
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