Zucchini and potato gratin
Last Updated on
The recipe for Zucchini and Potato Gratin is a delight! This baked zucchini and potato gratin dish is light and perfect to accompany fish or meat dishes. Ideal for Weight watchers or any other low-calorie diet.
The recipe is easy to make: thin slices of zucchini and potatoes baked until golden brown and crispy.
Ingredients 6 parts – 2 SP / part 2 zucchinis 2 potatoes 20 g Parmesan cheese 2 tablespoons breadcrumbs 1 clove of garlic 1 spoon of olive oil Salt and pepper Preparation:
Start the preparation of this gratin by washing the zucchinis and cutting them into thin strips. For this operation, you can use a knife or a mandolin to get a more precise and fine cut.
Peel the potatoes, wash them and cut them like the zucchini.
Brush a circular dish with extra virgin olive oil and arrange the zucchini and potato slices alternately. Finely chop the garlic clove.
In a bowl, mix the breadcrumbs with the Parmesan, and garlic, then season with salt and pepper. Brush the Vegetable Recipes with a little olive oil and sprinkle them with chopped garlic, breadcrumbs, and the parmesan you prepared earlier.
Bake the zucchini and potato gratin in a preheated oven at 200 ° for about 40 minutes. Decorate with dill or parsley and serve.
