Light Zucchini Gratin
By Carole
Rate this recipe
3.6/5
(129 Votes)
Ingredients
- 4 zucchini
- scant 1 cup soy sour cream
- 2.5 oz of grated cheese
- Salt and pepper
- nutmeg
Details
Servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 30mins
Cost Budget Friendly
Preparation
Step 1
Preheat oven to 350 F
Cook zucchini and drain them. Ideally, cook the day before so they have more water "in excess".
Step 2
In a bowl, mash the zucchini with a fork. The pieces should be well reduced.
Step 3
Add soy sour cream, grated cheese, salt, pepper, and nutmeg. Mix well with fork.
Step 4
Bake for about 30 minutes depending on your oven. Serve hot with meat or fish.
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Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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