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🍽️ Crispy Vegetable Gratin with Zucchini and Tomatoes

482 kcal · 30 min · 4 servings

Ingredients

• Oil (for the dish)
• 2 Zucchini
• 800 g Tomatoes
• 200 g grated cheese (e.g. Emmental)
• 2 tbsp freshly chopped thyme
• Salt
• Pepper (from the mill)
• 150 g Crème fraîche
• 3 Eggs

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Brush a baking dish with some oil.
3. 3. Wash the zucchini and tomatoes thoroughly.
4. 4. Remove the hard ends from the zucchini.
5. 5. Slice the zucchini into rounds about 1 cm thick.
6. 6. Slice the tomatoes into rounds about 1 cm thick as well.
7. 7. Place a layer of zucchini slices into the prepared dish.
8. 8. Place a layer of tomato slices on top.
9. 9. Repeat the layering until the vegetables are used up.
10. 10. Sprinkle about half of the grated cheese over the layers.
11. 11. Add fresh thyme leaves.
12. 12. Season the layers with salt and pepper to taste.
13. 13. Whisk the crème fraîche in a separate bowl.
14. 14. Add the eggs and whisk them in well.
15. 15. Pour the cream evenly over the vegetables.
16. 16. Sprinkle the remaining cheese over the gratin.
17. 17. Place the dish in the preheated oven.
18. 18. Bake it for about 30 minutes.
19. 19. Take it out when it is golden brown and bubbling.

Nutrition per serving

• kcal: 482
• Protein: 23 g · Fett/Fat: 38 g · Carbs: 11 g