A family-style gratin made with precooked zucchini, bacon and mozzarella, bound with an egg-and-cream mixture and baked until golden.
468 kcal
20 g
11 g
41 g
40% RI
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Preheat the oven to 180 °C using the fan setting.
Wash and dry the zucchini, slice them into rounds, then cook them in plenty of boiling water for about 5 minutes before draining.
5 minIn a bowl, beat the eggs with the salt, pepper, nutmeg and cream.
Oil a gratin dish, arrange the zucchini in it, add the bacon, pour over the egg-and-cream mixture, then spread the grated mozzarella on top.
Bake the gratin in the oven for 15 minutes.
15 min4% RI
0% RI
58% RI
87% RI
13% RI
51% RI
48% RI
27% RI
23% RI
20% RI
27% RI
71% RI
12% RI
16% RI
36% RI
32% RI
9/9 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Quick pizza dough for 6 pizzas: a supple dough that’s fast to make with a short knead, then a rest to build strength. Ideal for baking right away or letting ferment a bit longer for more flavor. Serve topped (e.g., margherita).
