Zucchini and goat cheese gratin using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.9)
Preparation time
9 min
Total time
25 min
Servings
4
Calories / Serving
362 Cals
Difficulty
Easy
Dive into the delightful world of Zucchini and Goat Cheese Gratin, a dish that marries the earthiness of zucchini with the creamy tang of goat cheese, all wrapped in a warm, cheesy embrace. Originating from the sun-kissed kitchens of Provence, this gratin is a celebration of summer's bounty, where fresh basil dances with mozzarella like a couple at a Mediterranean gala. Fun fact: the French have been perfecting the art of gratin since the 18th century, ensuring that every bite is a crispy, golden tribute to culinary history. So, grab your baking dish, let the oven work its magic, and prepare for a dish that's as comforting as a warm hug on a chilly evening!
Ingredients
- 500 g Mozzarella
- 20 Sheet Fresh Basil
Steps
- Preheat the oven at 180°C.
- Cut into dices, and add 500 g of mozzarella in a plate.
- Chop, and add 20 sheet of fresh basil in of the bowl.
- Grease the baking dish, pour in some tomato sauce, sprinkle a bit of parmesan, and place lightly salted and peppered eggplants on top.
- Cover with a layer of tomato sauce, followed by parmesan, mozzarella, and basil until all ingredients are used up.
- Cook in the oven at 180°C during 15min.
