V-ZUG SL Bedienungsanleitung PDF herunterladen (Seite 44)

82 83 Vegetable

R24

Halve the courgettes lengthways and hollow them out.1

Cut the courgette ﬂesh up into small pieces. Peel the carrots and 2

kohlrabi, then chop into small cubes. Finely dice the onion.

Sweat the vegetables and onion in the olive oil.

Beat the egg, mix in the ricotta, cream, herbs and vegetables, 3

then season with salt and pepper to taste.

Pour the vegetable bouillon into the greased porcelain dish. 4

Put the courgette halves into the dish and ﬁll them with

the vegetable mixture. Cover the porcelain dish with cling ﬁlm

or a cover that is suitable for use in the microwave.

Put the porcelain dish on to the original glass baking tray at level 5

2 of the cold cooking space. Start the recipe. Microwave

600–700 watts, 12–18 minutes. After 12–18 minutes, a single

acoustic signal is emitted and the cooking process is inter-

rupted. Remove the cover. Press OK to continue. Combi mode,

grill-forced convection 230 °C, microwave 250–350 watts,

10–15 minutes.

Zucchini boats

Porcelain dish, ½ GN

Original glass baking tray

4 courgettes

2 small carrots

1 small kohlrabi

1 small onion

1 tbsp olive oil

1 egg

250 g ricotta

1 tbsp cream

Parsley, leaves pulled oﬀ

from stalks and ﬁnely chopped

Chives, ﬁnely chopped

Salt

Pepper

1 dl vegetable bouillon

Preparation: 30 minutes

Cooking: 30 minutes

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V-ZUG SL Bedienungsanleitung Seite 44