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Zucchini and Potato Gratin with Goat Cheese

Vegetarian Gratin June July August September Gluten free Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 15 minutes
Energy: 209 kcal / serving

Instructions

  • 1.   Steam the potatoes.
  • 2.   In a sauté pan, sauté an onion in butter, then when it is sufficiently golden, add the can of tomato paste, the fresh cheese (in small pieces), the sour cream, salt and pepper.
  • 3.   Wash the zucchini, then cut it into thin slices without peeling it.
  • 4.   Peel and cut the (cooked) potatoes.
  • 5.   Butter a gratin dish, place the potatoes and zucchini in vertical rows. Spread the mixture on top.
  • 6.   Bake for about 20 minutes at 450°F.

Notes & Suggestions

  • Potato season: September to March.

Ingredients for servings

  • 1 zucchini
  • 800 g of potato
  • 1 cup of tomato paste
  • 150 g of fresh goat cheese
  • 20 cl of cream rice cuisine
  • 1 onion
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    209 kcal
    10 %
  • Fat
    4,78 g
    7 %
  • of which saturated
    3,05 g
    15 %
  • Carbohydrates
    27,76 g
    11 %
  • of which sugar
    6,06 g
    7 %
  • Protein
    7,77 g
    16 %
  • Fibers
    4,02 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.