Recipe detail

Side dishes Courgette gratin

11. 10. 2020

Author: Jaroslav Mikoška

Company: Retigo

Food category: Side dishes

Cuisine: Italian

Program steps

  • Preheating:
  • 180 °C

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1
Hot air
75 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

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

Enameled GN container