Young juicy zucchini baked with cheese and tomatoes will surely appeal to all fans of vegetable dishes. Garlic and Provence herbs give this dish a special piquant note. For those who prefer meat dishes, gratin will be a great addition to meat and a delicious appetizer for dinner or lunch. Under the crust of cheese, the vegetables are especially juicy and aromatic.
Pick your recipe
You will need
- - zucchini - 1 kg;
- - hard cheese -150 g;
- - medium-sized tomatoes - 3 pcs.;
- - butter - 50 g;
- - flour - 1 tbsp. l.;
- - milk - 350-400 ml;
- - vegetable oil - 1 tbsp. l.;
- - a mixture of Provencal herbs - 1 tbsp. l.;
- - garlic - 3 cloves;
- - black ground pepper - 0.5 tsp;
- - ground nutmeg - 1 tsp;
- - salt to taste.
Instruction manual
1
Melt the butter in a saucepan and add flour to it. Pour milk into the butter-flour mixture and mix everything until smooth. Add black ground pepper and nutmeg to the mixture. Stir, put on a fire and boil the mixture until it thickens.
2
Cut the zucchini into strips, if the vegetables are young, then cut them into circles. Lubricate the heat-resistant mold with vegetable oil and lay a layer of zucchini in the mold.
3
Brush the squash with the sauce and sprinkle with chopped garlic. Cut the tomatoes into circles and lay them on a layer of zucchini.
4
Sprinkle tomatoes with Provencal herbs. Again, lay a layer of zucchini and a layer of tomatoes. Pour the vegetables with the remaining sauce.
5
Sprinkle with grated cheese. Bake in the oven, setting the temperature to 180 degrees. After about 20 minutes, increase the temperature to 200 degrees and bake until golden brown.
note
This dish can be baked both in the oven and in the microwave. The main thing is to choose the right temperature regime. Gratin should not only be baked, but also covered with a delicious golden crust. To make the dish juicy and tasty, you need to bake it at low temperatures, and shortly before being ready to increase the baking temperature.