Gratin de courgettes, mint feta by Laurent Mariotte

Ingredients

For 5 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. 1.Preheat the oven to 170 °C.
2. 2.Wash the zucchini. Cut into 3/4 mm thick slices with mandolin.
3. 3.Gather in a bowl. Salt and sprinkle with Espelette pepper.
4. 4.Add the olive oil and finally the dried mint leaves that you grind between your fingers (or fresh chiseled mint leaves).
5. 5.Mix together so that all aromas spread.
6. 6.Emit half the party at the bottom of the gratin dish. Place the zucchini slices over and in rosace.
7. 7.Cover the rest of the crumbled party. Bake for 40 minutes and taste warm or warm.