SPICY ZUCCHINI GRATIN

 

 

This recipe is wonderful for the summer months when the vegetables are at their best! This gratin can be served with all kinds of fish and meat! Pair it with a French wine, of course, white or red, depending on the side you will prepare. Enjoy!

 

Serving 6

 

6 zucchini (same size and not too big)

6 Roma tomatoes

6 eggs

6 tbsp of sour cream

1 tbsp of butter

3 garlic cloves, minced + 1 to rub the dish

6 sprigs of fresh thyme

1 pinch of curry

1 pinch of ground cumin

1 pinch of nutmeg

Salt and pepper

 

Preheat the oven to 430 F.

Wash thoroughly the zucchini. To avoid having sandy skin, cover them with cold water and let stand 20 minutes. Scrape them to eliminate the residues on the skin. Cut them in thin slices.

Peel the tomatoes and slice them.

Butter a baking dish and rub it with a garlic clove.

In a bowl, combine the eggs, cream, spices, fresh thyme’s leaves and garlic. Season with salt and pepper.

Alternate zucchini and tomato slices in the baking dish. Bake the vegetables 5 minutes.

Pour the gratin preparation over the vegetables. Bake 20-30 minutes. Serve hot.

 

Bon Appétit!