Courgettes au gratin

Courgettes au gratin

Tags: Vegetarian
4
33

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.
  • 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.

At a glance

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

Nutritional information

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