Zucchini Gratin
A zucchini gratin made with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 zucchini
- Salt
- 2 Garlic cloves
- 2 shallots
- 2 tbsp olive oil
- 0.5 bunch thyme
- 600 g ground beef
- 7 eggs
- 150 g freshly grated Parmesan
- black pepper (freshly ground)
- 400 ml heavy cream
- 200 ml meat broth
- 1 cup crème fraîche
- nutmeg (freshly ground)
- 100 g Gouda cheese slices
Instructions
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1.
Preheat the oven to 180°C (350°F) with fan and top/bottom heat.
-
2.
Wash, trim, and slice the zucchini lengthwise into about 3-4 mm thick rounds. Blanch them in boiling salted water for 1-2 minutes per portion, then shock in cold water and drain.
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3.
Peel and finely chop the garlic and shallots; sauté in hot oil until fragrant. Remove from heat, stir in thyme, and add to the ground beef. Mix in two eggs and 40 g Parmesan, seasoning with salt and pepper. Spoon a generous tablespoon onto each zucchini slice and roll it up. Arrange the rolls side‑by‑side in a baking dish.
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4.
Whisk together the remaining eggs, remaining Parmesan, cream, broth, and crème fraîche until smooth. Season with salt, pepper, and nutmeg, then pour over the rolls so they are just covered.
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5.
Top everything with the Gouda slices and bake in the preheated oven for about 45 minutes, or until golden brown.
