• Young zucchini - 650 g;
  • Egg – 2 PCs;
  • Cheese "Tilsiter" - 350 g;
  • A little salt and crushed pepper;
  • Olive oil - 50 ml;
  • 2 slices of white bread;
  • Garlic – 2 cloves;
  • Tomatoes – 2 PCs;
  • Herbes de Provence - 1/2 tsp.;
  • Fresh greens for serving and decorating.


  1. Zucchini will be baked in the oven, so you will need a suitable form. Put into it the slices of bread without adding oil, place in oven until a nice Golden brown.
  2. While dried bread to make homemade croutons, you need to grate the cheese.
  3. Fresh herbs can take any what you like very finely chop.
  4. Add half the cheese to the polished wood, to squeeze in a lot of single clove of garlic. Season with salt and freshly ground pepper.
  5. Dried bread to cool and RUB with garlic. As soon as the toast is cold, you must grind in a blender or with a mortar / rolling pin into fine crumbs. To add to the crackers Provencal herbs and stir.
  6. If the young zucchini, you can cut them lengthwise, remove the core of fruit is a bit of the pulp, chop it and add to the cheese mass. Delicate skin can not be cut, it's full of vitamins, but when cooked it becomes soft. If the zucchini late, then they should be cut into washers, with a height of about 5 cm, also remove the pulp and cut the skin. When you cut the flesh must be left at the bottom of the washer the bottom is that the cheese filling does not leak when cooking.
  7. Eggs slightly vzbit with salt and seasonings, add some fresh herbs.
  8. Dip the zucchini in egg, breaded in bread crumbs with herbs de Provence and garlic and spread on a already greased pan.
  9. Will only dump in the zucchini and cheese on top put thin slices of fresh tomato and sprinkle with the remnants of cheese mixed with breadcrumbs and put bake in the oven.
  10. Select the temperature to 180 degree and bake 10 minutes or 5-7 minutes on the mode "Grill". Serve with greens, fresh vegetables and sour cream sauce.