Yellow Zucchini Gratin
Votes: 24
Time: 55 min.
Complexity: easily
Complexity: easily
Yellow zucchini gratin - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 yellow squash or zucchini, thinly sliced
- 1 tbsp coarse salt
- 2 shallots, chopped
- 1/4 cup parsley, chopped
- 1/4 cup mint, chopped
- 3 tbsp. l. olive oil
- 1 tbsp thyme, chopped
- 1 red jalapeño pepper, seeded
- 1 teaspoon lemon zest
- 3/4 cup grated Gruyere cheese
- 1/4 tbsp. parmesan cheese
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Cooking the dish according to the recipe:
- Sprinkle the zucchini slices with salt, leave for 20 minutes, then rinse in water and dry on paper towels.
- Meanwhile, place the shallots, parsley, thyme, mint, jalapeño pepper, olive oil, and lemon zest in a food processor and pulse until combined. Combine the zucchini slices and Gruyère cheese.
Spread the zucchini in a baking dish and sprinkle with Parmesan cheese. Preheat the oven to 200°C and bake for 35-40 minutes.
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