Zucchini gratin with minced meat. How to make a zucchini gratin in the oven How to make a zucchini and potato gratin in the oven

Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you rule a country in which there are 246 varieties of cheese?" - Charles de Gaulle What disgusting, what disgusting this jellied fish of yours! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - Heroine Audrey Tautou in the film “Fatal Beauty” When there are major troubles, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? - Cindy Garner Camembert... is another man’s friend in difficult times. - Georges Clemenceau You Are you crazy? A dear friend flies in from afar for a minute - and you don’t have a cake! - Carlson, who lives on the roof. There’s a bakery on our street called “Bonjour, croissant!” Hello, toast!" - Fran Lebowitz. And I'll open a bakery in Washington, "Hey, damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen A robot will never replace a person! - Ogre If you want to know me, eat with me. - James Joyce Uh-oh, dear! What kind of peacock is this? Don't you see, we're eating... - Genie from "The Adventures of Munchausen" If a country doesn't have at least fifty varieties of cheese and good wine, it means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s gone right away! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom

The recipe for zucchini gratin was given to me by Natalia, a pleasant woman in every way, but I changed it a little. According to the recipe, the zucchini had to be baked first and cold cuts (leftover bacon, sausages) were also used. I haven't done this, but you can do it :)
It turns out very tasty!

I cooked in my favorite square pan with a side of 19 cm. I thought it would be enough for 2 times, but we ate it all at once.

For 2 servings you needed:

• 1/2 medium zucchini (350-400 g)
• 1 small carrot (60-100 gr)
• 1 small onion (g 40-60)
• 1/4 red sweet pepper (about 40 g)
• 40 grams of cheese (I used Russian cheese)
• 30 grams Parmesan or other hard cheese (I used it for the crust)
• 15-20 g butter
• 1/3 or 1/4 cup crushed crackers (I just ground the crackers from the loaf in a blender, but you can put the crackers in a bag, put them on a towel and crush them with a masher)
• a little greenery for decoration
• vegetable oil for frying vegetables

Cut the carrots diagonally into thin slices, and the onion into half rings:

Cut the pepper into thin strips:

Heat the oil in a frying pan and fry the vegetables in it over medium heat until cooked:

We cut off the peel from the zucchini and cut it into thin slices:

Grease the mold with butter or place small slices on the bottom. Place half of the zucchini slices in one overlapping layer, and place half of the fried vegetables on them:

Top all this with thinly sliced ​​Russian cheese:

On top is the second half of the zucchini, frying again. Finally, sprinkle with crushed breadcrumbs:

Sprinkle with Parmesan, grated on a coarse grater:

Place the pan in the oven, preheated to 190 degrees for 30-40 minutes:

But I overcooked it a little and it turned out to be a crispy crust, so keep an eye on the vegetables. Serve and eat immediately, sprinkled with finely chopped herbs:

Along with carrots and onions, you can add sliced ​​meat (leftover bacon, sausages), it will be more satisfying.

Bon appetit!

This is what a piece of gratin looked like right out of the oven.

Zucchini gratin is a light, juicy, easy-to-prepare dish that pleasantly diversifies the daily menu. Wrapped in strings of melted cheese, soaked in cream and baked under a crispy crust of breadcrumbs, zucchini slices are juicy, aromatic and very delicate in taste. An excellent dish for a light lunch or dinner, which can also serve as a vegetable side dish. Try it!

To make zucchini gratin you will need the following ingredients.

Cut the zucchini into thin slices, sprinkle with salt and let sit for 45-60 minutes. During this time, the zucchini slices will be lightly salted and release all the excess juice.

Grate the cheese on a fine grater. Set aside 2-3 tablespoons of cheese and use to decorate the dish. Add starch, ground pepper and nutmeg to the remaining cheese. Mix everything thoroughly.

Lightly squeeze the zucchini and drain off any juice that has accumulated.

Place the zucchini slices in a baking dish in a single layer.

Add some prepared mixture of cheese, starch and spices.

Repeat layers, gradually filling out the mold. Pour in the cream.

Mix the previously set aside cheese with ground breadcrumbs and sprinkle on the top layer of zucchini. For an extra crispy crust, use coarse breadcrumbs, such as those from .

Add butter cut into small pieces.

Place the dish in an oven preheated to 175-180 degrees and bake for 40-50 minutes until the top of the gratin is browned.

Zucchini gratin is ready. Bon appetit!