How to make
Gratin is a dish that is traditionally made with potatoes, crumbled white cheese and topping from eggs and milk.
However, there are also countless variations with other vegetables and even meat is added in some of them.
In this recipe, we'll make gratin from zucchini, but it will be much richer.
I preferred not to layer the tomatoes in it, but to make a sauce, and to roast the zucchini on their own beforehand, so that they become tastier and more pleasant.
For the sauce, peel the tomatoes and dice them. Chop two of the garlic cloves and fry them briefly in a little fat.
Add the tomatoes, as much salt as you like, a pinch of sugar, oregano and parsley and cook on low heat for about 30 minutes.
During this time, cut the zucchini into thin circles. Season with salt and arrange in a large baking pan (I baked them twice).
Drizzle generously with olive oil and parsley and bake, until lightly browned.
If desired, liquidize the tomatoes into a smooth sauce or leave them diced.
Arrange a layer or two of zucchini in a greased baking pan according to the amount of products, spread half of the tomatoes, one clove of garlic (finely chopped) and half of the crumbled cheese on top of them. You can also sprinkle with more oregano and parsley.
Layer one or two more layers of zucchini and then tomatoes, garlic and cheese.
Beat the eggs with the milk, flour, baking powder, lemon juice and cottage cheese, add a very small pinch of salt, because the zucchini casserole turns out salty anyway from the presence of cheese.
Pour the topping over the gratin from zucchini and tomatoes and bake in an oven heated to 360°F (180°C) until light golden brown.
Finally, sprinkle with yellow cheese and put it in for a short time, until it melts.
Enjoy with this complex and very tasty gratin!
