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Baked Indian Cucumber with Cream

Step-by-step method

Let’s cook

At a glance

You're working with Indian cucumber (or courgette as a substitute) in a creamy, savory dish that comes together in about 28 minutes. The vegetables get sautéed with bacon and finished with a mustard cream sauce before heading into the oven for a quick bake with melted cheese on top.

  1. Slice the cucumber and sauté it

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    Slice the cucumber and sauté it

    Peel the Indian cucumber very lightly and slice it into rounds about 3 mm thick. Heat a little olive oil in a large frying pan, add the sliced cucumber, season with salt and pepper, and sauté briefly.

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  2. 2/4

    Add the meat and dust with flour

    Add diced bacon or chunks of pork in its own juices. Stir well, then dust with a spoonful of plain flour. Stir again.

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  3. 3/4

    Pour in the cream

    Pour in cream mixed with mustard. Stir for about five minutes, until the liquid starts to thicken.

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Baked Indian Cucumber with Cream

bohynekuchyne
Active time total 28 min
Prep — Cook 28 min
10 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 10 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Roasting dish

What's in it?

305 kcal

Calories

13 g

Carbohydrates

23 g

Fats

13 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Have you discovered the long lagenaria, also known as Indian cucumber? We only recently came across it, and we couldn't wait to start experimenting. Its fruits look like a pale green, almost white cucumber. They can grow up to a metre long and work well anywhere you'd normally use courgette. I took my inspiration from my favourite kitchen gourmet, Šárka Škachová, who prepared courgette in a similar way — so if you can't get hold of Indian cucumber, don't worry, courgette will work just as well and be just as much of a hit.

Pork Warming & cozy Main Course

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