Gratin or gratinizing is one of the most common techniques in cooking. Gratinning is usually used by chefs in haute cuisine to enhance the flavor of the food as well as to ensure a presentable appearance.
Gratinning was first created in France
.
The technique revolutionized cooking, after which it began to be used in the kitchens of different countries. Traditionally, gratin is prepared from potatoes. However, there is a variation of the dish with zucchini.
Ingredients of zucchini gratin:
- Zucchini – 3 pcs;
- Garlic – 6 cloves;
- Dill – 50 g;
- Cream 33% – 250 ml;
- Cheese – 50 g;
- Salt – tsp;
- Ground black pepper – a pinch.
Preparation of zucchini gratin:
Cut zucchini into rings 5-7 mm thick. Heat vegetable oil in a skillet, fry zucchini until golden on both sides.
Chop garlic cloves finely, chop dill. Grease the baking dish with vegetable oil, overlap the fried zucchini and put
chopped garlic and dill on the zucchini
.
Pour cream over the zucchini, salt, sprinkle with ground black pepper and bake in the oven at 200 degrees for 20 minutes.
At this time, grate cheese finely and form a cheese cap on the surface of the gratin
. Put the dish in the oven for an additional 10 minutes.
The result is a dish of French cuisine. It is perfect as a side dish for meat.
