Recipe detail

Name: Courgette gratin
Yield: 4
Cuisine: Italian
Ingredients: 25.0000 g olive oil; 800.0000 g courgettes, sliced into 5mm rounds; 3.0000 tPcs thyme sprig; 4.0000 tPcs basil leaves; 100.0000 ml crème fraîche; 50.0000 ml milk; 5.0000 g plain flour; 75.0000 g parmesan; 3.0000 g salt; 1.0000 g black pepper

Side dishes Courgette gratin

11. 10. 2020

Author: Jaroslav Mikoška

Company: Retigo

Food category: Side dishes

Cuisine: Italian

Download PDF Download BR2

Program steps

Preheating:
180 °C

To view the entire table, move the table to the right.

Hot air

75 %

Termination by time

00:15 hh:mm

180 °C

100 %

Ingredients - number of portions - 4

Name	Value	Unit
olive oil	25	g
zucchini	800	g
a sprig of thyme	3	pcs
basil	4	pcs
crème fraîche	100	ml
milk 3.5%	50	ml
plain wheat flour	5	g
parmesan cheese	75	g
salt	3	g
freshly ground black pepper, ground	1	g

Nutrition and allergens

Allergens: 1, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	172.7 kJ
Carbohydrate	7.6 g
Fat	11.2 g
Protein	8.7 g
Water	0 g

Directions

Preheat the oven to 180°C.
Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper.
Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes.
Transfer to a GN container. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking.
Sprinkle over the cheese. Bake in the oven for around 15 minutes, or until brown and bubbling.

Recommended accessories

Enameled GN container