Zucchini gratin
Today we are cooking zucchini gratin. An incredibly tender and juicy dish with a golden crust. It’s simple to make, looks beautiful and sophisticated.
Equipment
- 1 mix bowl
- 1 knife
- 1 baking dish
- 1 grater
- 1 teaspoon
- 1 chopping board
Ingredients
- 600 g zucchini
- 150 g cheese hard
- 1 tbsp cornstarch
- ยผ tsp nutmeg
- ยผ tsp salt
- 200 ml cream
- 1 clove garlic
- 30 g butter
Instructions
- Prepare everything necessary.
- Slice the zucchini into thin rounds. If the vegetable is not young – peel the skin, remove the soft inner part with seeds, and chop into slices. Put in a bowl, sprinkle with salt. Mix and leave for 10-20 minutes.600 g zucchini, ยผ tsp salt
- The vegetables will release a lot of liquid, which needs to be well squeezed out by hand. The zucchini will become soft, so they won’t break even with strong pressure.
- Grate the cheese onto a plate, add cornstarch, nutmeg, and chopped garlic.150 g cheese, 1 tbsp cornstarch, ยผ tsp nutmeg, 1 clove garlic
- Mix together.
- Lay a layer of zucchini rounds in the baking dish.
- Sprinkle with part of the cheese mixture.
- Continue layering until all components are used. Cheese should be on top. Do not fill the dish more than two-thirds full, otherwise, the liquid may boil over during cooking. Place pieces of butter on top. Pour in the cream. The level of liquid should be up to half the height of the dish.200 ml cream, 30 g butter
- Put in the oven and bake for 30 minutes at 180โ.
- The zucchini gratin is ready. It is very tender when hot, so it’s best to let the dish stand for a couple of minutes before serving.
Nutrition
Calories: 269kcalCarbohydrates: 5gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 73mgSodium: 229mgPotassium: 314mgFiber: 1gSugar: 4gVitamin A: 1066IUVitamin C: 18mgCalcium: 216mgIron: 0.4mg
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