Courgettes au gratin

Courgettes au gratin



50 g Paniermehl - Breadcrumbs
4-5 courgettes
500 g ripe tomatoes
1 onion
2 tbsp olive oil
For the sauce:
200 g quark (cheese from pasteurized cow's milk)
50 g Parmesan cheese, grated
1 egg
1 glass milk
1 pinch/es of salt


  • Cut the courgette lengthwise in thick slices and boil briefly in salted water.

For the tomato sauce:

  • Chop the onion, boil the tomatoes briefly in salted water, peel them, and cut into small pieces.
  • Place the ingredients in a casserole with olive oil, salt, and pepper and boil for about 10 minutes.

For the cheese crème:

  • Beat the milk, eggs, ricotta cheese, parmesan cheese, and salt in a bowl to a smooth crème.
  • In a lightly greased, heat-resistant baking dish, place a layer of courgettes, then a layer of the tomato sauce.
  • Continue to alternate until all of the ingredients are used up.
  • Sprinkle the surface with parmesan cheese and Pan Gratí. Bake in a preheated oven at 170°C for 40 minutes.
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