Italian vegetable gratin

Name: Italian vegetable gratin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3-4 Zucchini (750 g); 500 g Tomatoes; 500 g Mushrooms; 2-3 Garlic cloves; 1/2 potty fresh or; 1-2 TEASPOONS dried. Basil; 1 TABLESPOON Oil (e.g. olive oil); 7-10 Tbsp salt, white pepper; 250 g Mozzarella cheese

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3-4 Zucchini (750 g)
500 g Tomatoes
500 g Mushrooms
2-3 Garlic cloves
1/2 potty fresh or
1-2 TEASPOONS dried. Basil
1 TABLESPOON Oil (e.g. olive oil)
7-10 Tbsp salt, white pepper
250 g Mozzarella cheese

Directions

1
Clean and wash the zucchini, tomatoes and mushrooms. Cut the zucchini into slices and the tomatoes into slices. Halve the mushrooms. Peel garlic and chop finely. Wash basil and cut into strips
2
Heat the oil. Sauté the mushrooms, zucchini and garlic in it. Add tomatoes and basil, heat briefly. Season with salt and pepper
3
Place the vegetables in a greased, ovenproof dish. Drain the mozzarella. Cut into slices and place on top of the vegetables. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Served with: wholemeal roll
4
Drink: apple juice spritzer