Gratin de courgettes, mint feta by Laurent Mariotte
- Total time
- 1 h
- servings
- 5 servings
- Dish type
- Other
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VegetarianPescatarianPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
20 min
Cook
40 min
Total time
1 h
Ingredients
Ingredients
servings
- 6 6 fine zucchini
- 300 g 300 g feta
- 10 10 sheets of fresh mint
- 1 dl 1 dl of olive oil
- fine grey salt
- espelette pepper
Method
- 1
Preheat the oven to 170 °C.
- 2
Wash the zucchini. Cut into 3/4 mm thick slices with mandolin.
- 3
Gather in a bowl. Salt and sprinkle with Espelette pepper.
- 4
Add the olive oil and finally the dried mint leaves that you grind between your fingers (or fresh chiseled mint leaves).
- 5
Mix together so that all aromas spread.
- 6
Emit half the party at the bottom of the gratin dish. Place the zucchini slices over and in rosace.
- 7
Cover the rest of the crumbled party. Bake for 40 minutes and taste warm or warm.
Source : marmiton
Reviews
Reviews
★★★★★
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