A light, melting and sunny gratin where zucchini and tomatoes come together in a creamy preparation, delicately gratinated in the oven.
Simple to prepare and economical, this vegetable gratin is perfect to accompany meat or fish, but can also be served as a light vegetarian dish with a green salad.
Practical information
Servings: 4 people
Preparation: 15 minutes
Cooking: 30 to 35 minutes
Ingredients
2 zucchini
3 tomatoes
2 eggs
20 cl of liquid
cream 100 g of grated cheese (Emmental, Comté or mozzarella)
2 to 3 pinches of herbes de Provence
2 pinches of pepper
Salt, to taste
A drizzle of olive oil for the main course
Preparation
1. Prepare the vegetables
Preheat the oven to 180°C.
Wash the zucchini and tomatoes thoroughly.
Cut them into thin, even slices. There is no need to peel the zucchini.
To prevent the gratin from releasing too much water, you can place the tomato slices on paper towels for a few minutes.
2. Prepare the creamy mixture
In a bowl, whisk the eggs with the liquid cream.
Add the herbes de Provence, pepper and a small pinch of salt.
Mix until you get a homogeneous preparation.
3. Assemble the gratin
Lightly oil a casserole dish.
Arrange the zucchini and tomato slices alternately, to obtain a nice presentation.
Carefully pour the egg and cream mixture over the vegetables.
Sprinkle generously with grated cheese.
4.
Bake Bake for about 30 to 35 minutes, until the vegetables are melty and the cheese is nicely browned.
If the cheese is browning too quickly, cover the dish with a sheet of aluminum foil during cooking.
Let stand for 5 minutes before serving.
For an even more melt-in-the-mouth gratin, add a few slices of mozzarella between the vegetables.
You can also sprinkle a little Parmesan cheese on top before baking for an even more golden and crispy crust.
To further flavour the gratin, rub the dish with a clove of garlic before placing the vegetables on it.
