Zucchini with cheese crust

Ingredients for 4 servings:

• 1 kg zucchini, small
• 1 bunch of thyme
• 1 shallot(s)
• 2 garlic cloves
• 30 g butter
• 1 tbsp flour
• 1 dl vegetable broth
• 1 dl cream
• 100 g cheese, Gruyère in a piece
• 100 g cheese, Sbrinz in a piece
• 100 g toast bread
• Olive oil, for frying
• salt and pepper
• some butter flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

meatless

Wash and dry the zucchini, remove the stems, and then halve them lengthwise. Heat the olive oil, fry the zucchini halves in batches on both sides until golden brown, remove them, and place them side by side in an ovenproof dish. Lightly salt. Finely dice the shallot and garlic, and pluck the thyme from the sprigs. Melt the butter, add the shallot, garlic, and half of the thyme, and sauté. Sprinkle the flour over the zucchini and sauté briefly, then add the stock and cream and simmer gently over low heat for about 10 minutes. Meanwhile, finely grate the Sbrinz and Gruyère cheeses. Cut the crusts off the toast, toast the bread, then finely chop it in a food processor, then mix with a quarter each of Gruyère and Sbrinz and the remaining thyme. Set aside. Add the rest of the cheese to the sauce and let it melt. Season the sauce with salt and pepper and pour it over the zucchini. Then spread the bread and cheese mixture over the top and place butter flakes on top. Bake at 200 degrees Celsius for about 20-25 minutes until golden brown.