Zucchini Gratin

Sliced zucchini baked under a nutmeg-scented béchamel and melted kashar cheese until golden. A comforting vegetarian main or a side to share at the table.

Ingredients

• 800 g zucchini
• 400 g (1⅔ cups) whole milk
• 40 g (3 tbsp) butter
• 40 g (⅓ cup) white flour
• 120 g grated kashar cheese
• 50 g (1) egg
• 7 g (generous 1 tsp) salt
• 1 g black pepper
• 1 g nutmeg

Instructions

1. 1

   Preheat the oven to 200 °C. Slice the zucchini into 5 mm rounds, sprinkle with half the salt, leave for 15 minutes and pat dry.

2. 2

   For the béchamel, melt the butter in a saucepan, add the flour and cook over low heat for 2 minutes. Gradually whisk in the milk and cook for 5-6 minutes, until thick enough to coat a spoon.

3. 3

   Take off the heat and season with the remaining salt, the black pepper and the nutmeg. Once slightly cooled, whisk in the egg and stir in half the kashar cheese.

4. 4

   Arrange the zucchini rounds, slightly overlapping, in a 20x30 cm baking dish, spread the béchamel evenly over them and scatter with the remaining cheese.

5. 5

   Bake at 200 °C for 30-35 minutes, until golden on top and bubbling at the edges.

6. 6

   Rest for 10 minutes, then cut and serve.

Nutrition

Per serving