Zucchini are the stars of our plates in summer. Here, we offer it in the form of a gratin with a special ingredient which gives it a delicious taste.
The taste of zucchini finally reaches its maturity in summer. For several weeks, we have so saved soft and slightly sweet vegetables which lend themselves perfectly to the preparation of Simple and gourmet dishes. Our favorite? Gratin.
But at Marmiton, we have chosen to rework the traditional recipe. Here, we made a gratin of Greek zucchini. Its particularity lies in the addition of feta and peeled tomatoes. A delicious association that readers love.
“I love it, too good!”, “Very good recipe.”, “Excellent and very fast. To do without hesitation!”, “Everyone loved it”they commented. Here’s how to reproduce this recipe.
Ingredients for 4 people
- 1 kg of courgette
- 1 onion
- 20 cl of half skimmed milk
- Oregano
- You seals
- Pepper
- 500 g of natural peeled tomatoes naturally
- 100 g de pass
- 1 garlic clove
- 4 tablespoons of thick crème fraîche
- 2 eggs
- 1 tablespoon of olive oil
The procedure to make this recipe for Greek zucchini gratin like Marmiton
Start by rinse the zucchini well under cold water.
Then cut them into thin regular rings.
Immerse them in a saucepan of boiling salted water and let them cook for about 6 to 7 minutes.
Once slightly tender but still firm, drain them carefully.
Peel the onion, mince it finely, then brown it gently in a pan with a drizzle of oil.
Then add the precious zucchini and the peeled, drained and roughly crushed tomatoes.
Also incorporate the finely chopped garlic and a little olive oil.
Simmer everything over low heat for about twenty minutes to get a melting compote.
Preheat your oven to 210 ° C (thermostat 7).
Reduce the feta to thick crumbs using a fork.
Brush a gratin dish with a little oil.
Pour the vegetable preparation into it.
In a bowl, beat the eggs with the cream and milk.
Season with salt and pepper.
Divide this mixture over the vegetables and sprinkle the feta on top.
Finish by sprinkling from oregano.
Bake for 15 minutes at 180 ° C, then switch to 200 ° C for an additional 5 minutes to lightly gratin the top.
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After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
