Hungarian Baked Courgette (Tok au Gratin)
This recipe was created to compliment the Hungarian soup, but it also goes very well with rye bread.
Ingredients
- 3 1/3 lb cooked courgettes
- 10 floz soured cream
- 4 beaten egg yolks
- 5 1/3 oz white breadcrumbs
- chopped fresh herbs
- butter
Instructions
- Place 1.5 kg cooked courgettes into a shallow dish, cover with 300 ml soured cream mixed with 4 beaten egg yolks, sprinkle with 150 g white breadcrumbs mixed with chopped fresh herbs, dot with butter and gratinate in the oven at 180°C for 15 minutes.
Calories: 166 kcal
Carbohydrates: 17 g
Protein: 6 g
Fat: 9g
Saturated Fat: 4 g
Cholesterol: 93 mg
Sodium: 150 mg
Potassium: 474 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 590 IU
Vitamin C: 27 mg
Calcium: 94 mg
Iron: 2 mg