Preparation time: 5 min
Cooking time: 25 min
For: 4 pers.
Ingredients:
4 Courgettes
Fleur de sel
Olive oil
A turn of the pepper mill
MATERIALS :
Kamado Kokko L or XL
1/2 Ceramic plate for indirect cooking
Chamba black clay plate
Preparation:
1. Turn on your Kokko and reach an enclosure temperature of 260°C.
2. Prepare the zucchinis by rinsing them under a trickle of water, opening them in half lengthways and scoring them with the tip of a knife to create a grid pattern that will make them easier to cook.
3. Sprinkle the zucchini well with fleur de sel on the squared part to "disgorge" them, i.e. sweat them to concentrate their aromas.
4. Heat ½ a ceramic hob for 10 minutes, lightly oil the underside of the zucchini and place on the hot hob. Cook for 25 minutes on one side only, the zucchinis are cooked when they start to stop giving off water and the squares are clearly visible.
5. Remove from the griddle, arrange on a plate and add a little fleur de sel, a dash of olive oil and a turn of the pepper mill. This cooking method is very interesting, as I find zucchini excellent au naturel...
