\nEasy<\/p>\n
\nApproximately 200<\/p>\n
\n6 people<\/p>\n
\n5 minutes<\/p>\n
\n30 minutes<\/p>\n
\n35 minutes<\/p>\n
Tired of the usual saut\u00e9ed zucchini? Try this baked zucchini gratin recipe, a cost-effective, easy-to-make dish perfect for pairing with meats and fish for an innovative, light, and balanced meal.<\/p>\n
For 6 people:<\/p>\n
– Zucchini: 1 kg
\n– Fresh cream: 250 g
\n– Eggs: 3
\n– Butter: 50 g
\n– Gruy\u00e8re cheese: 100 g
\n– Ground nutmeg: to taste
\n– Salt: to taste
\n– Pepper: to taste<\/p>\n
1. <\/p>\n
\n Wash the zucchini without peeling them. Dry them off and slice into 1 cm thick rounds or cut into large cubes.<\/p>\n
2. <\/p>\n
\n Cook them in 3 liters of boiling salted water for 15 to 18 minutes. Drain in a colander and press with a spoon to remove excess water.<\/p>\n
3. <\/p>\n
\n Place the zucchini in a buttered baking dish. Roughly mash them with a fork.<\/p>\n
4. <\/p>\n
\n In a mixing bowl, beat the eggs into an omelette consistency, stir in the cream, grated Gruy\u00e8re, salt, pepper, and a sprinkle of ground nutmeg.<\/p>\n
5. <\/p>\n
\n Pour the egg mixture over the zucchini, mix well, and bake in a preheated oven at 180\u00b0C (356\u00b0F) for 15 minutes until golden and bubbly. Enjoy your delicious and wholesome zucchini gratin!<\/p>\n\n\n