Courgettes au gratin

Courgettes au gratin

Tags: Vegetarian
4
29

Ingredients

50 g
4-5
zucchini
500 g
ripe tomatoes
1
onion
salt
pepper
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

Preparation

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, and 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. (325° F. / Gasmark 3) for 40 minutes.

At a glance

Preparation time
50 min
Cooking time
40 min
Temperature
170°C
Difficulty
medium
Servings
3

Nutritional information

per 100g
protein 4g
fat 4g
carbs 4g
calories 65
kj 273
Products in this recipe