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Food

Curry gratin with minced courgettes

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When the sun shines brightly, one is compelled to crave tomatoes, pepperons, concombres, and courgettes.
In a nutshell, there are vegetables and sun fruits.
This delicious recipe calls for cooking the courgettes in a light gratin.
It’s only a matter of putting it in the oven and leaving it to cook in peace.
He can then accompany a BBQ or serve as the evening’s main course on his own.
And, if you haven’t eaten it all, you might be able to save a portion for breakfast the next day!
Greetings, fourneaux!

Ingredients
NUMBER OF PEOPLE : 6

  • 1.5 kg of zucchini
  • 1 clove of garlic
  • 2 eggs
  • 20 cl of semi-skimmed milk
  • 2 tablespoons of curry powder
  • 1 pinch of nutmeg powder
  • lightly grated Gruyère cheese
  • salt, pepper

 

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Preparation

PREPARATION: 20min

COOKING :30min

  1. Preheat the oven to 180°C.
  2. Wash and peel the zucchini.
  3. Cut them into thin slices with a mandolin.
  4. Place them in the bottom of a casserole dish, reserving a few slices for decoration.
  5. In a bowl, beat the eggs and milk.
  6. Add curry powder, minced garlic and nutmeg. Add salt and pepper.
  7. Pour this mixture into the dish over the zucchini.
  8. Place the reserved zucchini slices on top and sprinkle with grated Gruyère cheese.
  9. Bake for 30 minutes.
  10. Enjoy hot or cold.

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