Zucchinis Au Gratin

Prepare zucchini in salted water for 2 minutes, rinse when cool, rub dry and cut in half. Scrape out the flesh with a sharp teaspoon to a thickness of about a liter (use the flesh elsewhere for a spread or soup). Wash off oregano, shake dry, remove leaves and chop. Chop anchovies and olives.

Cut tomatoes into quarters, remove seeds and cut into cubes. Finely grate cheese.

Note Gerald: Cook larger zucchini longer.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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