Zucchini-Carrot Gratin

Stanislava Dimitrova
How it's made: 

Melt the butter in a pan and cook the onions over low heat until soft and translucent. Slice the zucchini and carrots into 1/4 inch thick slices. Add them to the pan, cover and cook for another 10 minutes or until tender. Season with salt and sprinkle with chopped dill.

Meanwhile, beat the eggs with the flour. Stirr in the half and half, and add a pinch of salt.

Arange the vegetables in a buttered baking dish. Pour the mixture on top and sprinkle with the grated cheese. Bake in a preheated to 375℉ oven for about 20 minutes or until puffy and brown.

Shopping list: 
4 zucchini
3-4 medium-large carrots
1 onion
3 eggs
2 tbsp. flour
3/4 cup half and half (200 ml)
2 tbsp. butter
fresh dill
3/4 cup grated Emmental cheese
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