Ingredients for 4 servings

2 courgettes, about 500 g
2 eggs
½ bunch flat-leaf parsley
1 garlic clove
100 g grated Emmentaler AOP
25 g breadcrumbs
some lemon zest
salt, pepper

Star of the dish
Emmentaler AOP Organic Réserve/Surchoix

Cut the courgettes in half horizontally. Cut the halves lengthways into sticks of approximately 1 cm. Whisk the eggs in a deep plate. Chop parsley finely. In a second plate mix together parsley, a crushed garlic clove, Emmentaler AOP, breadcrumbs, lemon zest, salt and pepper.

Dip the courgette sticks individually in the beaten egg. Then roll in the cheese and breadcrumb mixture. Place side by side onto two baking trays lined with baking paper.

Bake in a 180 degree hot oven (convection/fan oven) for about 20 minutes. Turn the sticks after 10 minutes.

In the meantime, prepare the sauce. Deseed the chilli pepper, if wished, and chop finely. Coarsely dice the bell pepper and tomatoes. Puree everything with the oil and vinegar until smooth, season with salt and pepper.

Serve the courgette sticks with the sauce.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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