Zucchini and pepper gratin

Zucchini and pepper gratin

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Recipe rated 4.00 / 5 from 3 users

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Here is a colorful gratin with southern french flair that which can be enjoyed both as an appetizer or as a main course.

Preparation time
20 min
Cooking time
40 min
Difficulty
easy
Serves
4 people
Meal cost
$
Meal course
Dutch Oven/Cocotte
Starters
Hot Starters
Gratins
Vegetables
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Ingredients

Metric US
onion
1
zucchini
3
Red pepper
1
thyme
Olive oil
salt and pepper
Grated Gruyère cheese
100 grams
Butter
50
Flour
50 grams
milk
60 centiliters
salt and pepper
  1. Brown the minced onion in olive oil in and add the chopped pepper to pieces, sauté pour about 10 minutes
  2. Pour the diced zucchini, the thyme and continue cooking this mixture (which has been salted and peppered) for another ten minutes till the juice evaporates.
  3. Preheat the oven to 220 °C.
  4. Prepare the bechamel by gently melting the butter and then incorporating the flour.
  5. Whisk and pour the milk little by little and mix well to obtain a thick and homogeneous mixture. Salt and pepper.
  6. In the oiled gratin dish, pour half of the vegetables then the bechamel, the remaining vegetables and finish with the grated cheese.
  7. Gratinate in the oven for 15 minutes.
1 Star2 Stars3 Stars4 Stars5 Stars

Recipe rated 4.00 / 5 from 3 users

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Preparation time
20 min
Cooking time
40 min
Difficulty
easy
Serves
4 people
Meal cost
$
Meal course
Dutch Oven/Cocotte
Starters
Hot Starters
Gratins
Vegetables
Dishes
Posted by
Posted on

Ingredients

Metric US
onion
1 unit
zucchini
3 units
Red pepper
1 unit
thyme
Olive oil
salt and pepper
Grated Gruyère cheese
100 grams
Butter
50 units
Flour
50 grams
milk
60 centiliters
salt and pepper
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