Braised courgettes with cheese - mushrooms

Ingredients (four servings)

  • 5,29 oz (150g) Bergland Bavarian Swiss Wild Garlic & Herbs
  • 4 courgettes
  • 0,5 leeks
  • 3,5 oz (100g) brown mushrooms
  • 2 tbsp. oil
  • Salt , pepper


  • Wash the courgettes and then cut in half lengthways, remove the cores with a little spoon.
  • Put the courgettes with the skin side on the tray.
  • Wash the halves leeks under flowing water and then cut them in fine rings.
  • Clean the mushrooms on the stem and cut them in cubes. Add them to the leeks.
  • Now cut the cheese in fine cubes and add it to the leeks and mushrooms.
  • Season with oil, salt and pepper and then mix well with the other ingredients.
  • Fill the undermined, halved courgettes with the cheese mixture.
  • Braise it in a pre-heated oven (185 degrees) for approx. 10 minutes.


The braised courgettes can rarefy with a bit lemon juice.

Preparation time: 15 minutes

Total baking time: 10 minutes


Nutrition facts (per serving):

  • calories: 230 kcal
  • proteins: 15 g
  • fat: 16 g
  • carbohydrates: 4 g