Sliced zucchini gratin
Bechamel sauce should not be too thick, but rather have a slightly thick consistency so that it can be spread easily. You can also use commercially available white sauce by thinning it with milk
How to make it
1
Thinly slice the zucchini with a slicer, sprinkle with salt, and place in boiling broth for about 40 seconds, then remove immediately and let cool naturally
2
Make a soft béchamel sauce
3
Grease a heat-resistant dish with butter and spread one slice of 1 on top. Then layer the béchamel sauce, Parmesan cheese, and zucchini on top
4
Repeat this four times, then top with béchamel sauce and Parmesan cheese, then shredded butter
5
Bake in a preheated oven at 220°C for 7 minutes
Materials 1 person
-
- zucchini
- 1/2
-
- salt
- A little
-
- Basic Bouillon
- 500cc
-
- Basic béchamel sauce (store-bought) is fine.
- 200cc
-
- Thin the milk
- 4 tbsp
-
- butter
- 2g
-
- Parmesan cheese
- Appropriate amount
[PR]
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