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
Accessory:
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 the ½ ceramic baking sheet for 10 minutes, lightly oil the underside of the zucchini and place them on the hot sheet, cooking for 25 minutes on one side only. The zucchini 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...
