Vegetable Gratin with Mozzarella

Ingredients

• 2 Zucchini
• 3 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 2 small leek stalks
• 2 green bell peppers
• 2 fresh garlic cloves
• 1 Tbsp freshly chopped thyme
• 2 tbsp freshly sliced basil
• 3 balls mozzarella (125 g each)
• 150 g grated Parmesan cheese
• basil leaves for garnish

Instructions

1. 1.

   Wash, trim, and slice the zucchini lengthwise. Heat a grill pan with a little oil and sear the zucchini slices in batches until golden brown on both sides. Season with salt and pepper, remove from the pan, and place on a sheet or plate.

2. 2.

   Clean the leeks and cut them into slightly diagonal rings. Wash, halve, trim, and slice the bell peppers into strips. Peel and finely chop the garlic. In a hot pan, sauté the leeks, peppers, and garlic in 1 tbsp oil for 1–2 minutes. Remove from heat, stir in thyme and basil, and season with salt and pepper.

3. 3.

   Drain the mozzarella and cut it into slices.

4. 4.

   Preheat the oven to 120°C (250°F) with both top and bottom heating. Oil a gratin dish lightly.

5. 5.

   Layer a base of zucchini slices on the dish, spread some leek mixture over them, then add a layer of mozzarella. Sprinkle Parmesan, cover with more zucchini, and repeat until all ingredients are used. Finish with a final layer of mozzarella and Parmesan.

6. 6.

   Bake in the oven for about 25 minutes until golden brown.

7. 7.

   Serve the vegetable gratin with mozzarella garnished with basil leaves.