Zucchini gratin with salmon ham

Name: Zucchini gratin with salmon ham
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 2-3 Potatoes (about 200 g); 1/2 TEASPOON Vegetable broth; 2 small zucchini (approx. 125 g each); 20 g low-fat cheese (30 % fat in dry matter; 7-10 Tbsp to B. Edam cheese); 1 washer Salmon ham; 7-10 Tbsp fat rimless; 1 medium sized tomato; 1 tablespoon (15 g) ripened cream; 7-10 Tbsp salt, pepper, rosemary

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

2-3 Potatoes (about 200 g)
1/2 TEASPOON Vegetable broth
2 small zucchini (approx. 125 g each)
20 g low-fat cheese (30 % fat in dry matter
7-10 Tbsp to B. Edam cheese)
1 washer Salmon ham
7-10 Tbsp fat rimless
1 medium sized tomato
1 tablespoon (15 g) ripened cream
7-10 Tbsp salt, pepper, rosemary

Directions

1
Peel and wash the potatoes and cut them into thin slices. Cook in 1/4 l water covered with broth for about 10 minutes
2
Clean and wash the courgettes and cut them lengthwise into thin slices with a peeler or knife. After about 7 minutes add to the potatoes and cook. Lift out everything, keep the broth
3
Grate cheese. Dice ham. Wash tomato, cut into slices. Mix 6 tablespoons of stock and cream. Season with salt and pepper.
4
Layer the potatoes and vegetables in an ovenproof dish. Pour sauce over them. Sprinkle with ham, rosemary and cheese. Bake the zucchini gratin in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for about 10 minutes
5
The supply of low-fat cheese is constantly increasing. It is offered in pieces, sliced or even already grated for gratinating (e.g. from Du darf darf)