A tender gratin of sautéed zucchini bound with eggs and cream, then browned with Comté cheese. Enjoy it warm or cold.
244 kcal
14 g
23 g
10 g
28% RI
Download RecetteClic, free to start.
Cook it in the app
Free to start
Preheat the oven to 180 °C.
Peel and finely chop the onion, then peel and crush the garlic clove.
Wash the zucchini and cut them into thick slices.
Heat the olive oil in a frying pan, then sauté the onion and garlic until lightly browned.
Add the zucchini, season with salt and pepper, and cook for a few minutes, keeping them firm.
Transfer the zucchini to a gratin dish.
Beat the eggs with the cream, salt, pepper, and ground nutmeg.
Add the chopped chives and mix.
Pour the egg mixture over the zucchini.
Generously sprinkle with grated Comté and add a twist of freshly ground pepper.
Bake the gratin for about 15 minutes, until the top is nicely browned.
15 minLet it cool slightly before serving.
9% RI
3% RI
15% RI
27% RI
4% RI
10% RI
3% RI
30% RI
13% RI
3% RI
14% RI
0% RI
10% RI
14% RI
7% RI
40% RI
4/5 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).
