Young juicy zucchini baked with cheese and tomatoes will surely appeal to all fans of vegetable dishes. Garlic and Provencal herbs give this dish a special zest. For those who prefer meat dishes, gratin will be an excellent addition to meat and an appetizing appetizer for dinner or lunch. Vegetables under the crust of cheese are especially juicy and aromatic.
It is necessary
- - zucchini - 1 kg;
- - hard cheese -150 g;
- - medium sized tomatoes - 3 pcs.;
- - butter - 50 g;
- - flour - 1 tbsp. l.;
- - milk - 350-400 ml;
- - vegetable oil - 1 tbsp. l.;
- - a mixture of Provencal herbs - 1 tbsp. l.;
- - garlic - 3 cloves;
- - ground black pepper - 0.5 tsp;
- - ground nutmeg - 1 tsp;
- - salt to taste.
Instructions
Step 1
Melt the butter in a saucepan and add the flour to it. Pour milk into the butter-flour mixture and mix everything until smooth. Pour black pepper and nutmeg into the mixture. Stir, put on fire and simmer the mixture until it thickens.
Step 2
Cut the zucchini into strips, if the vegetables are young, then cut them into slices. Grease a baking dish with vegetable oil and place a layer of zucchini in the baking dish.
Step 3
Brush the zucchini with the prepared sauce and sprinkle with chopped garlic. Cut the tomatoes into slices and place them on a layer of courgettes.
Step 4
Sprinkle the tomatoes with Provencal herbs. Layer the zucchini layer and the tomato layer again. Pour the remaining sauce over the vegetables.
Step 5
Sprinkle grated cheese over the dish. Bake in the oven at 180 degrees. After about 20 minutes, increase the temperature to 200 degrees and bake until golden brown.
