ZUCCHINE GRATIN

ZUCCHINE GRATIN

In season (early fall), use pink onions, perfect for this recipe.

For a lighter result, you can make this zucchini gratin without cream, or use a light cream.

To add texture and fondant, you can beat an egg with the cream, even if this recipe is egg-free.

Use this recipe by preparing a zucchini and tomato gratin , to do this, cut 3 beautiful tomatoes into slices and alternate with the zucchini

The zucchini should remain firm. Drain them and place them in a gratin dish.

Preparation time: 10 minutes

Cooking time: 35 minutes

Servings: for 4 persons

Ingredients  

• 6 zucchini
• 2 onions
• 250 grams of liquid cream light 
• 2 eggs 
• 100 g grated Gruyere cheese 
• 2 tablespoons of olive oil
• Nutmeg 
• Salt
• Pepper 

Preparation: 

1. Wash the zucchini without peeling them remove the ends and cut them into approximately 3mm thick slices. 
2. Peel the onions, slice them. 
3. Heat the olive oil in a saucepan, add the onions and sweat them for 5 minutes over medium heat
4. Preheat the oven to 180°C . Pour the sweated onions into a gratin dish, add the zucchini slices
5. In a salad bowl, break the whole eggs and beat them into an omelette. 
6. Add the liquid cream. Whisk the eggs and the liquid cream, salt, pepper and add a little grated nutmeg. 
7. Add the grated gruyere and mix. 
8. Pour the gratin mixture over the zucchini to cover them. 
9. Sprinkle with grated gruyere to brown it. 
10. Bake for around 15 minutes in an oven preheated to 180°C