Potato, Zucchini, and Yellow Squash Gratin

Votes: 2

Time: 1 hour 30 min.
Complexity: average
Servings: 6

Nutritional value per serving:

Calories 87, total fat 5.2 G., saturated fats 2.2 G., proteins 3 G., carbohydrates 8 G., fiber 1.5 G., cholesterol 5 mg, sodium 163 mg, sugar G.

Potato, zucchini and yellow squash 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.

Ingredients for the recipe:

1 medium yellow zucchini (about 230 g), thinly sliced
1 medium zucchini (about 230 g), thinly sliced
1 small potato (approximately 120g), peeled and thinly sliced
1/4 small sweet onion, thinly sliced
Coarse salt and freshly ground black pepper
1 sprig of fresh rosemary, pluck the leaves
1 tbsp. l. olive oil
1/4 cup (50 g) coarsely grated Manchego cheese or Parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yellow zucchini, zucchini, potato, sweet onion, rosemary, Manchego cheese, Parmesan cheese

Cooking the dish according to the recipe:

Preheat oven to 190°C. Line a baking dish with parchment paper and grease with vegetable oil.
Arrange the vegetables in an even layer in the prepared pan and season with salt and pepper. Then sprinkle with rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.

Remove the foil and sprinkle the vegetables with cheese. Return to the oven and bake until the cheese is golden brown and all the liquid has evaporated, about 30 minutes.

Categories:

recipe / Healthy eating / Gluten-free dishes / Calorie content of prepared meals / Main courses / Side dishes / Vegetables and mushrooms / Potato dishes / Baked potatoes / Potato gratins and casseroles / Food Network - recipes / French cuisine

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