Zucchini and ricotta gratin
An original and economical gratin recipe with an Italian touch.
1. Wash the zucchinis and cut them into fine slices. Fry them over high heat in a pan with a drizzle of olive oil until the vegetables look dried. Season with salt and pepper and add the peeled, washed and crushed garlic.
2. Blend the ricotta with 1/4 of the cooked zucchinis with the egg, 1 pinch of the Provence herbs, some basil leaves and 1 tablespoon of parmesan.
3. Preheat the oven at 210°C. Mix the zucchinis with the ricotta mixture and season to taste. Pour the resulting mix into greased ramekins. Top the ramekins with parmesan and bake the zucchini and ricotta gratin for 15 minutes.
Our cooking tip: You can improve this recipe by adding a little finely chopped fresh mint. It goes very well with the ricotta and the zucchinis.
Photo credit: Sucré Salé
