Zucchini and Carrot Gratin
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 zucchini
- 3 stalks celery, sliced
- 2 large carrots, sliced
- 200 g feta cheese, crumbled
- 3 egg (s)
- 60 g parmesan, freshly rated
- 2 clove (s) garlic, finely chopped
- Coriander greens, or other herbs to taste
- Olive oil, for oiling the mold
- salt and pepper
- 1 chilli pepper (s), possibly
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 degrees.
- Cook the carrots, celery and the whole zucchini (only ends cut off) in boiling salted water for 5 minutes.
- Then pour over a sieve and briefly rinse in cold water, then drain.
- Now dice the zucchini.
- Mash the feta cheese with a fork or dice it very small.
- Whisk the eggs in a large bowl. Add the mashed feta, garlic and the grated parmesan. Salt and pepper, then add the zucchini cubes and fold in the chopped herbs.
- Put the well-mixed vegetable and cheese mixture in an oiled baking dish and bake in the preheated oven for about 40 minutes at 160 - 170 degrees until golden brown.
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