Courgettes farcies aux herbes et au fromage blanc

Name: Courgettes farcies aux herbes et au fromage blanc (Stuffed zucchini with herbs and cream cheese)
Yield: For 8
Cuisine: French
Ingredients: ¼ cup (25 g) Parmesan cheese; 1 teaspoon herbes de Provence; 1 tablespoon each freshly chopped parsley and basil; 1 tablespoon each freshly chopped parsley and basil; 1 cup (120 g) stale, coarse white bread crumbs; ½ cup (45 g) grated Gruyère cheese; 2 raw eggs; 1 cup (120 g) stale, coarse white bread crumbs; 1 cup (¼ L) plus 3 tablespoons sour cream; 2 hard-boiled eggs, peeled and chopped; Freshly ground pepper; 5 ounces (140 g) cream cheese, preferably without gum additives; ¾ pound (340 g) onions, peeled and minced; 1½ teaspoons salt; 2½ pounds (1350 g) firm, fresh zucchini; 5 tablespoons olive oil; 2½ pounds (1350 g) firm, fresh zucchini

Stuffed zucchini with herbs and cream cheese

Preparation info

For
8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

2½ pounds (1350 g) firm, fresh zucchini
5 tablespoons

Europe
France
Starter
Vegetarian
Mediterranean

Method

Wash the zucchini and trim the ends. Cut each in half lengthwise. With a teaspoon or grapefruit spoon, scoop out the insides, leaving a ¼-inch (⅔ cm) border. Chop the zucchini flesh fine, and set aside.