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🍽️ Zucchini Gratin with Fresh Leaf Salad

385 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 1 tsp butter
• 0.5 tsp flour
• 0.25 l vegetable broth
• 0.25 l milk
• salt
• pepper (from the mill)
• nutmeg
• 500 g zucchini
• 1 red bell pepper
• 125 g waxy potatoes
• 125 g potatoes
• 50 g finely grated Emmental cheese
• butter (for the dish)
• 2 tbsp grated Parmesan
• 2 tbsp breadcrumbs
• butter flakes (for topping)
• 1 bunch arugula
• 0.5 radicchio
• 0.5 head lettuce
• 3 tbsp white wine vinegar
• 5 tbsp olive oil
• 1 pinch medium-hot mustard
• salt
• pepper (from the mill)
• 1 pinch sugar

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Peel the shallot and garlic and chop them finely.
3. 3. Melt the butter in a pot and sauté the onion mixture briefly.
4. 4. Dust the vegetables with flour and roast them until light yellow.
5. 5. Pour in the vegetable broth and the milk.
6. 6. Stir the mixture vigorously with a whisk until no lumps remain.
7. 7. Bring the sauce to a boil.
8. 8. Season the sauce with salt, pepper, and nutmeg.
9. 9. Remove the sauce from the heat and set it aside.
10. 10. Wash the zucchini and cut off the ends.
11. 11. Slice the zucchini lengthwise into approximately 5 millimeter thick slices.
12. 12. Wash the bell pepper, halve it, and remove the inside.
13. 13. Cut the bell pepper into long strips.
14. 14. Peel the potatoes and sweet potatoes and wash them.
15. 15. Grate the potatoes and sweet potatoes coarsely.
16. 16. Mix the grated vegetables with the prepared sauce.
17. 17. Stir the grated Emmental cheese into the vegetable sauce mixture.
18. 18. Grease a baking dish.
19. 19. Layer the potato sauce mixture and the zucchini slices alternately in the dish.
20. 20. Finish the layering with the sauce.
21. 21. Mix the Parmesan with the breadcrumbs.
22. 22. Spread the Parmesan breadcrumb mixture evenly over the gratin.
23. 23. Distribute the butter flakes on the surface.
24. 24. Bake the gratin in the preheated oven for 35 to 40 minutes.
25. 25. Clean the salads and wash them.
26. 26. Spin the salads dry.
27. 27. Tear large salad leaves into bite-sized pieces.
28. 28. Whisk vinegar, oil, mustard, salt, pepper, and a pinch of sugar to make a dressing.
29. 29. Season the salad with the dressing.
30. 30. Arrange the salad on the sides of the plates.
31. 31. Place the hot gratin next to the salad.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 385
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 32 g