Gratinated courgettes with cheese cream

A delicious gluten-free recipe for the whole family!

Ingredients (4 servings):

• 50 g SCHÄR - PANIERMEHL BREADCRUMBS - Breadcrumbs, gluten-free
• 4-5 zucchini
• 500 g ripe tomatoes
• 1 onion
• salt
• pepper
• 2 tbsp olive oil

For the sauce:

• 200 g cottage cheese
• 50 g grated Parmesan cheese
• 1 egg
• 1 glass of milk
• a pinch of salt

Procedure:

1. Cut the zucchini into vertical and thick slices and dip briefly in salted water.
2. Preparation of tomato sauce: finely chop the onion, briefly dip the tomatoes in boiling water, peel and chop into pieces.
3. Put everything in a pot with olive oil, salt and pepper and let it cook for about 10 minutes.
4. For the cheese sauce: mix the milk, egg, cottage cheese (or ricotta), Parmesan and salt in a bowl and process well until the cream becomes homogeneous.
5. Place a layer of courgettes in a lightly oiled baking dish, pour over the tomato sauce and continue until you have the ingredients.
6. Finally, top with cheese sauce and sprinkle with PANIERMEHL breadcrumbs. Bake for about 40 minutes in an oven preheated to 170°C.