Courgette with Mozzarella and fresh herbs -fat reduced

This is the summer version of an oven vegetable bake. It does not contain butter, cream or oil and it is great for a lean figure. Cow´s milk Mozzarella has not so much fat and low fat curd is the alternative to creme fraiche or sour cream.

Courgette does not have a lot of flavour. It pairs great with other more intense ones. In this recipe the dominate flavour comes from herbs, onions and garlic. It is important to season well.

You can serve this dish with some chicken breast or fish to make it a complete meal.

recipe for 2:
350 g courgette
1 white onion
1 large spring onion
3 cloves  of garlic
125 g Mozzarella
75 g low fat curd
2 eggs
3 stalks of thyme
1/2 bunch chives
1/2 bunch of other herbs you have at home
salt, pepper, paprika

Preheat the oven 210 C
Chop the herbs, leave 1/4 of the chives for later
Chop the onions separately- white onion in half rings, some of the green from the spring onion for later
In a bowl, mix pressed garlic with eggs, curd and chopped herbs and season well.
Use an ovenproof  dish and pour the mix in.

Cut the courgette into 1 cm discs. Use a microwave dish and put them with the onion rings and 100 ml of water in. 4 min on high. They need that to soften a bit. Season with salt, pepper and paprika.
Mix them in with the egg mix.
Place the slices of Mozzarella on top and place it in the oven for 30 min.

Garnish with chives and spring onion greens.