Chicory, zucchini and leaf spinach baked

Ingredients for 4 servings:

• 6 chicory
• 2 m.-large zucchini
• 3 handfuls of leaf spinach, fresh (or frozen, a few briquettes of it)
• 2 cloves garlic
• ½ pack of Italian-style frozen herbs
• ½ jar white wine, dry
• 1 liter of water
• 1 tsp vegetable broth, instant
• ½ tsp sea salt
• 1 pinch(s) black pepper, freshly ground
• 1 pack of light mozzarella
• 50 g Parmesan
• 4 tbsp RAMA Cremefine for cooking

Instructions

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

low-calorie, but still very tasty recipe

Bring a medium-sized pot with about 1 liter of water, 1 teaspoon of stock, and a pinch of salt to a boil. Meanwhile, trim the chicory (i.e., trim off the ends and wilted leaves) and halve it. Wash the zucchini and cut lengthwise into thin slices. Wash and trim the spinach leaves. When the water boils, cook the chicory and zucchini in it for about 3-4 minutes, until al dente. Finally, briefly blanch the spinach leaves. Then transfer the vegetables from the pot to a wide casserole dish. Roll the chicory, inside out, with the zucchini slices and place them between them. Add the spinach leaves to the gaps. Pour over about a quarter of the cooking stock and half a glass of white wine, as well as 4 tablespoons of Rama Cremefine (or regular cream if you prefer, but this will have more calories). Crush the garlic over the vegetables and sprinkle with herbs. Grate the mozzarella and Parmesan cheese and sprinkle over the vegetables. Bake in a preheated oven at 180°C for about 15 minutes. Tip: We often vary this dish and use fennel instead of chicory, for example.