Sliced zucchini gratin
The bechamel sauce is not too hard, but if you finish it to a slightly firmer firmness, you can apply it well. You can also use commercially available white sauce by spreading it over milk.
How to make it
1
Thinly slice the zucchini with a slicer and sprinkle with salt. Place in the boiled broth for about 40 seconds, then remove immediately and let it cool naturally.
2
Make a soft bechamel sauce.
3
Spread butter on a baking dish and pour one sheet of 1. Layer it with bechamel sauce, parmesan cheese and zucchini.
4
Repeat this four times, then place the bechamel sauce and Parmesan cheese on top, torn off butter and place on top.
5
Bake in a heated oven at 220°C for 7 minutes.
Materials 1 person
-
- zucchini
- 1/2
-
- salt
- A little
-
- Basic Bouillon
- 500cc
-
- Basic Bechamel sauce can also be purchased from commercially available
- 200cc
-
- Loosen milk
- 4 tbsp
-
- butter
- 2g
-
- Parmesan cheese
- Appropriate amount
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