Zucchini with blue cheese souffle and coarse pesto sauce

Name: zucchini with blue cheese souffle and coarse pesto sauce
Total time: 40 min
Yield: 4
Ingredients: 2 zucchini; 1 tablespoon olive oil; 2 shallot; 1 tablespoon flour; 4 tablespoon milk; 150 gram blue cheese crumbled; 2 egg split; 20 gram basil leaves; 1 clove garlic; 1 tablespoon pine nuts roasted; 6 tablespoon olive oil

Try this delicious zucchini with blue cheese souffle and coarse pesto sauce

Ingredients

Kitchen Stuff

1 refractory bowl

Directions

Cut the courgettes in half lengthwise and hollow them to a centimeter from the skin with a spoon. Place the courgettes in an oven dish.
Heat the oil and gently fry the shallot in about 3 minutes. Add the flour and stir until it releases from the bottom.
Add the warm milk and stir to a low sauce on a low heat. Stir in the blue cheese and remove the pan from the heat source.
Preheat the oven to 200 ° C. Beat the egg yolks one by one through the cheese sauce.
Beat the egg whites stiffly with a pinch of salt and gently spoon them through the cheese sauce. Divide this mass over the courgettes and fry in about 20 minutes until tender and brown.
Grind the ingredients for the pesto with the hand blender into a coarse sauce and season to taste with salt and pepper. Place the courgettes on plates and drop a few spoonfuls of pesto over them.