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🍽️ Crispy Pumpkin and Tomato Gratin

281 kcal · 30 min · 4 servings

Ingredients

• 1 kg pumpkin flesh (without seeds and skin)
• 750 g ripe tomatoes
• 3 garlic cloves
• 2 tbsp parsley (chopped)
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 40 g breadcrumbs
• 30 g butter

Instructions

1. 1. Cut the pumpkin flesh into strips approximately 7 centimeters long.
2. 2. Blanch the pumpkin strips in boiling salted water for about 4 minutes.
3. 3. Remove the pumpkin strips from the water and let them drain well.
4. 4. Pour boiling water over the tomatoes to help peel them.
5. 5. Peel the skin off the tomatoes and cut them into bite-sized pieces.
6. 6. Peel the garlic and chop it finely.
7. 7. Heat 3 tablespoons of olive oil in a large frying pan.
8. 8. Fry the pumpkin in the pan for a few minutes, turning occasionally, until it becomes translucent.
9. 9. Transfer the fried pumpkin into a shallow baking dish.
10. 10. Add the remaining oil to the same pan.
11. 11. Sauté the chopped garlic in it briefly.
12. 12. Add the tomato pieces and half of the parsley to the pan and simmer briefly while stirring.
13. 13. Distribute the tomato and parsley mixture evenly over the pumpkin pieces in the baking dish.
14. 14. Mix the remaining parsley with the breadcrumbs.
15. 15. Sprinkle the parsley and breadcrumb mixture over the entire gratin.
16. 16. Place the butter in small flakes on top of the gratin.
17. 17. Preheat the oven to 200 degrees.
18. 18. Bake the gratin in the preheated oven for about 25 minutes.

Nutrition per serving

• kcal: 281
• Protein: 6 g · Fett/Fat: 17 g · Carbs: 25 g