Ingredients with Measurements:
- 2 medium-sized zucchinis, sliced into thin rounds
- 1 cup Malga Formaggio cheese, grated
- 1/2 cup breadcrumbs
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Baking dish
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a saucepan, melt the butter over medium heat.
3. Add the flour and whisk until smooth.
4. Gradually add the milk while whisking constantly until the mixture thickens.
5. Add the salt and black pepper and whisk until well combined.
6. Remove the saucepan from the heat and set aside.
7. In a baking dish, arrange the sliced zucchinis in a single layer.
8. Sprinkle half of the grated Malga Formaggio cheese over the zucchinis.
9. Pour half of the sauce over the cheese.
10. Repeat the layers with the remaining zucchinis, cheese, and sauce.
11. Sprinkle the breadcrumbs over the top of the gratin.
12. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the zucchinis are tender.
13. Remove from the oven and let it cool for 5 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 365
- Fat: 22g
- Carbohydrates: 25g
- Protein: 16g
- Fiber: 2g
Substitutions for ingredients:
- Malga Formaggio cheese can be substituted with any other type of hard cheese.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Butter can be substituted with margarine or oil.
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add sliced mushrooms or diced tomatoes to the gratin for extra flavor.
- Substitute zucchinis with eggplants or potatoes for a different twist.
- Add chopped herbs such as thyme or rosemary to the sauce for extra aroma.
Tips and tricks:
- Make sure to slice the zucchinis thinly for even cooking.
- Use a mandoline slicer to make the slicing process easier.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a fancy presentation.
- Garnish with fresh herbs such as parsley or basil.
Garnishes:
- Fresh herbs such as parsley or basil.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Steamed broccoli
- Mixed green salad
Troubleshooting advice:
- If the gratin is too watery, bake it for a few more minutes to allow the sauce to thicken.
- If the top is not golden brown, broil it for a few minutes until it is crispy.
Food safety advice:
- Make sure to wash the zucchinis thoroughly before slicing.
- Keep the gratin refrigerated until ready to bake.
Food history:
- Gratin is a French dish that originated in the 18th century.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the gratin as a main dish or as a side dish.
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Region: Italian