Italian vegetable gratin

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 3-4 Zucchini (750 g)
  • 500 g Tomatoes
  • 500 g Mushrooms
  • 2-3 Garlic cloves
  • 1/2 potty fresh or
  • 1-2 TEASPOONS dried. Basil
  • 1 TABLESPOON Oil (e.g. olive oil)
  • 7-10 Tbsp salt, white pepper
  • 250 g Mozzarella cheese

Directions

  1. 1

    Clean and wash the zucchini, tomatoes and mushrooms. Cut the zucchini into slices and the tomatoes into slices. Halve the mushrooms. Peel garlic and chop finely. Wash basil and cut into strips

  2. 2

    Heat the oil. Sauté the mushrooms, zucchini and garlic in it. Add tomatoes and basil, heat briefly. Season with salt and pepper

  3. 3

    Place the vegetables in a greased, ovenproof dish. Drain the mozzarella. Cut into slices and place on top of the vegetables. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Served with: wholemeal roll

  4. 4

    Drink: apple juice spritzer

Nutrition Facts

KCAL
250 kcal
CARBS
8 g
FATS
14 g
PROTEINS
20 g

Categories & Tags

Main DishesDiet