Today we prepare in Bezzia a very simple recipe that seems ideal for dinner, a Zucchini and mozzarella gratin. Eggs, zucchini and cheese, with this combination, what can go wrong? The gratin is full of flavor but, at the same time, it is very soft, try it!
We could say that it is a quick recipe but we would lie. What we can assure you is that you will have to work very little to have it ready; here most of the work is done by the oven. And it is that the gratin must spend at least 30 minutes in it.
Going through the oven will cause the egg mixture to set, the cheese to melt and the gratin to take a nice golden color. The ingredients are very simple but if you cannot find grated mozzarella, you can try to make the recipe with another type of grated cheese or even with cottage cheese.
Ingredients
- 1 Zucchini
- 2 chives
- 3 eggs
- 150 g. grated mozzarella
- 20 g. cornstarch
- A pinch of nutmeg
- Sal Island
- Pepper
- Extra virgin olive oil
Step by step
- Wash the zucchini well and cut them into 1 cm slices thick, discarding the tips.
- steam them a few minutes, until slightly softened.
- Meanwhile, chop the onions roughly, including some of the green part.
- Once the zucchini has softened, place it in a colander and let it drain for 10 minutes.
- Take advantage of that time to beat the eggs in a bowl and mix them with the cheese, 2/3 of the chopped spring onion, cornstarch, a pinch of nutmeg, salt and pepper.
- Then grease the fountain for the oven you are going to use.
- Place the zucchini on the bottom and then pour the mixture from the bowl on top.
- Divide the onion remaining on top and take to the oven.
- Bake at 180°C for about 25 minutes or until the egg is set and then au gratin 5 more minutes until golden brown.
- Enjoy the warm zucchini and mozzarella gratin.