Provence Courgette Gratin with Halloumi

Instructions

1. Place the courgettes in a large pot, fill with boiling water. Cook for 5 minutes. Drain the water using a colander and let stand for 5 minutes to drain of the excess water.
2. Heat 1 tbsp olive oil in a pan. Add the onion and spring onion, garlic, freshly ground black pepper, sage and thyme. Sauté for 5 minutes at medium heat until tender.
3. Preheat the oven to 200 °C, standard baking.
4. Gently press down the drained courgettes with the flat side of a spoon then transfer to a gratin dish. Add onion mixture, olive oil, half the cheese, cream cheese. Sprinkle over the remaining cheese and sun-dried tomatoes.
5. Bake for 30-40 minutes Serve hot or cold.

• Servings : 4
• Ready in : 40 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, Appetizers, beef, recipes for spring, recipes for summer, recipes for winter, Vegetables and site dishes
• Ingredient : Dried tomatoes, Garlic, Ground black pepper, Halloumi cheese, Olive oil, Onion, Philadelphia cream cheese, Salt, Salvia, Thyme, Zucchini