Oven-baked Courgettes with Cheese Sauce

• 1 large / 3 regulars Courgettes
• 4 shiso leaves , 1 tablespoon of soy sauce Shiso and garlic flavoured soy sauce
• 2 Eggs
• 250 grams Fresh cheese (or cottage cheese)
• 1 tbsp Olive oil
• 1 to 2 tablespoons Double cream and yoghurt
• 2 tablespoons, chopped Fresh herbs such as parsley, dill, asatsuki chives and chervil)
• 1/2 tsp Salt
• 1 Pepper
• 200 grams Quark / drained yoghurt
• 1/2 to 1 teaspoon Cumin powder
• 1/2 tsp Salt
• 1 to tatste Pepper
• 1 tbsp Parmesan cheese
• 1 teaspoon, chopped Herb such as parsley,basil and chive)

1. Cut the courgettes (this picture shows an overgrown courgette monster!)
2. in half and remove the seeds.
3. Sprinkle lightly with salt and pepper.
4. Grease a heat-proof dish with olive oil and put in the courgettes.
5. Separate the egg yolks and whites.
6. Whisk the egg whites well (until stiff enough to hold its shape when you tilt your bowl).
7. Add the egg yolks, fresh cheese, shiso and garlic flavoured soy sauce, shredded shiso leaves, chopped herbs (reserve some for finishing), salt and pepper.
8. Mix to combine well.
9. Pour the filling into the cavities of the courgettes.
10. Bake them in an oven at about 200C for 20 to 30 minutes.
11. Sprinkle with chopped herbs at the end on the table.
12. For the lighter filling, do the same at step 1.
13. Mix the ingredients and pour into the cavities of the courgettes.
14. Sprinkle grated parmesan cheese.
15. Bake in an oven pre-heated to 200C for 20 to 30 minutes.
16. After baking, sprinkle with chopped herbs and coarsely ground black pepper.
17. If you use regular-sized courgettes, you can use the seed part for your salad or stir-fry.

regulars, shiso leaves, eggs, fresh cheese, olive oil, cream, parsley, salt, pepper, yoghurt, cumin powder, salt, tatste pepper, parmesan cheese, parsley

Taken from cookpad.com/us/recipes/156049-oven-baked-courgettes-with-cheese-sauce (may not work)