Gratin with zucchini and pumpkin under a cheese crust
4 servings
30 minutes
Zucchini and pumpkin gratin under a cheesy crust is the true embodiment of comfort and tenderness in Italian cuisine. This exquisite baked vegetable ensemble has its roots in traditional French gratin recipes but is filled with sunny notes of Italian ingredients. The creamy texture of the cream pairs wonderfully with the softness of zucchini and the sweetness of pumpkin, while garlic and shallots add a hint of spiciness. The golden cheese crust made from parmesan and breadcrumbs gives the dish an appetizing crunch, turning every forkful into a delight. The gratin is perfect as a side dish for meat and fish dishes but can also serve as an independent treat for cozy family evenings. Its light sweetness and creamy consistency make it a favorite choice for connoisseurs of simple yet refined flavors.
1
Preheat the oven to 230 degrees.
2
In a large skillet, melt butter and add thinly sliced zucchini, thinly sliced squash, thinly sliced shallot, and minced garlic. Season with salt and pepper. Cook, stirring, for 4-6 minutes until the vegetables are tender.
- Butter: 2 tablespoons
- Baby zucchini (courgette): 500 g
- Summer squash: 500 g
- Shallot: 2 pieces
- Garlic: 2 cloves
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Pour in the cream and cook until slightly thickened, about 5 minutes. Remove from heat and stir in 0.5 cup of breadcrumbs and 1 cup of Parmesan.
- Cream 30% fat: 0.5 glass
- Panko breadcrumbs: 100 g
- Grated Parmesan cheese: 60 g
4
Place the mixture in a mold and sprinkle with the remaining breadcrumbs and parmesan. Season with salt and pepper. Bake in the oven for 8-10 minutes until golden brown.
- Panko breadcrumbs: 100 g
- Grated Parmesan cheese: 60 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
