Zucchini in herb crust with stewed tomatoes


500 g courgette Mastil
6 tbs. olive oil
1 bunch lemon balm Relax
400 g ripe tomatoes Sportivo
1 cup sour cream
salt, pepper
1 egg
50 g chopped herbs (parsley Rialto, chervil, bushy basil Magic Blue or Magic White, thyme Fredo)
1 cup flour


Wash the courgettes. Take one small courgette and finely dice it. Cut the rest of the courgettes into ca. 5 mm slices.

To make the sauce, lightly braise the courgette dices in 1 tbs. olive oil and add the sour cream. Then braise the courgettes in it firmly to the bite.

Now wash the lemon balm, pluck the leaves, chop and mix them in. Season the sauce to taste with salt and pepper and keep it warm.

Wash and cut the tomatoes into equal pieces and braise them in 2 tbs. olive oil. Cook and keep warm (with lid closed) for 2-3 minutes. Beat up the egg with the herbs in a bowl.

Shortly bath the courgette slices in the bowl with the beaten egg, coat them with flour from both sides and fry them in the remaining olive oil until golden brown. Serve the courgettes and tomatoes while still hot with some sauce on 4 plates.

  Enjoy your meal!