Zucchini Gratin
A simple gratin with zucchini and bell peppers in egg mixture.
| Servings | 4 Portions |
| Tags | Autumn | Budget | Family Dinner | International | Main Course | Side Dishes | Vegetarian | Vegitables |
| Allergens | Eggs, Milk |
| Prep Time | 15 min |
| Cook Time | 60 min |
Here is a simple recipe for a kind of gratin that can be used as a main course (2 portions) or as a side dish (4 portions). I usually use this recipe when I have more zucchini than I know what to do with.
I have categorized this recipe as vegetarian as I generally interpret vegetarian as "does not contain meat". As the recipe contains both eggs and milk, this is technically ovo- and lacto-vegetarian, but I don't have separate categories for them at the moment. If you want to make the recipe completely vegetarian, there are replacement products for both eggs, cream and cream cheese available in most shops.
I usually have this particular gratin as a side dish for beef, pork or chicken. Those extra-price meatballs that I found and froze a week or so ago are a perfect combination.
However, it is perfectly fine to use as a main course and can then be eaten as is with perhaps a small salad. As a main course, however, I usually use a bit more spices for more flavor.
Another thing that makes the dish better is to add some grated cheese on top of the gratin while it is cooking in the oven.
Ingredients
Directions
- Wash and slice the zucchini. Place the sliced zucchini in an ovenproof dish.
- Peel the carrot and then cut it into thin slices with e.g. a potato peeler.
- Cord and slice the paprika into thin pieces. Slice the green onion.
- Place the sliced vegetables over the zucchini in the ovenproof dish.
- Season with garlic powder, salt, pepper and cayenne pepper (if you want some heat).
- Whisk together eggs, cream and cream cheese. Pour the egg mixture over the vegetables and bake in the oven at 200°C for about an hour.
- Let cool for a few minutes before serving.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2014.1 kcal | 503.53 kcal | 110 kcal |
| Carbohydrates | 70.68 g | 17.67 g | 3.86 g |
| Fat | 169.18 g | 42.3 g | 9.24 g |
| Protein | 57.86 g | 14.46 g | 3.16 g |
| Sugar | 55.3 g | 13.82 g | 3.02 g |
| Salt | 5.86 g | 1.46 g | 0.32 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
