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Kousa bi Gebna
Courgettes or Marrow with Cheese
Preparation info
- Difficulty
Easy
Appears in
Published 1986
A perfect vegetable dish. Although courgettes are traditionally used, marrow does very well. Use a good melting cheese such as Gruyère or Cheddar, mixed with a little Parmesan.
Ingredients
1 2 tablespoons 1 kg
Method
Soften the onion in butter or oil. Wash the courgettes or marrow. Scrape skins lightly if necessary. Trim the courgette ends and cut into 1-cm (½-inch) slices. Cut the marrow into 3-cm (1-inch) cubes. Poach in salted water for a few minutes until tender, or steam if you prefer. Drain well. Put into an ovenproof dish and mix with the onions.
Beat the eggs, add the grated cheese and peppe
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