Cooked zucchini

Preparation: 5 min

Cooking: 25 min

Servings : 4

INGREDIENTS:

4 Zucchinis
Salt
Olive oil
Pepper

Accessoire :

1/2 Ceramic plate

PREPARATION:

1. Turn on your Kokko and set it to an enclosure temperature of 260°C.

2. Prepare the zucchinis by rinsing them under a drizzle of water, cut them in half lengthwise and cut them with the tip of a knife to make a grid pattern that will facilitate their cooking.

3. Sprinkle the courgettes on the squares with salt to “disgorge” them, i.e. make them sweat in order to concentrate their aromas.

4. Heat the ½ baking sheet for 10 minutes, lightly sprinkle the underside of the zucchini with oil and place them on the hot plate and cook for 25 minutes on one side only. The zucchini is cooked when it starts to run out of water and the grid is clearly visible.

5. Take them off the hot plate, place them on a plate and put a little salt, a dash of olive oil and a sprinkle of pepper on them. this cooking is very interesting because for me the courgette is excellent in its natural state...