Vegetarian zucchini gratin

Ingredients

For 4 servings

• •800 g 800 g Courgette(s)
• •1 1 Onion(s)
• •2 2 garlic pod(s)
• •1 c. à soupe 1 tbsp. Tuna marinated with olive oil
• •20 cl 20 cl Fresh cream
• •10 cl 10 cl Half-skimmed milk
• •2 2 Egg(s)
• •120 g 120 g grated emmental cheese
• •30 g 30 g Greated Parmesan
• •30 g 30 g Hats
• •Muscade
• •Salt
• •Pepper

Method

1. 1.Preheating
2. 2.Start by turning on your oven at 180°C (th.6) to preheat it, this will allow a homogeneous cooking of your gratin. As the oven rises in temperature, you can prepare the other ingredients of the recipe to optimize your cooking time.
3. 3.Preparation of vegetables
4. 4.Wash the zucchini carefully and cut them into thin slices. Peel and slice finely onion. Peel the cloves and chop them. Place all these ingredients in a large bowl to have them at hand for further preparation.
5. 5.Cooking vegetables
6. 6.Heat a fillet of olive oil in a large skillet. Add onion and garlic, and sauté for 2 to 3 minutes. Then add the zucchini slices, season with salt, pepper and nutmeg, then cook until the vegetables are tender and slightly golden.
7. 7.Preparation of apparatus
8. 8.In a salad bowl, break the eggs and whip them with the cream and milk. Then add the grated emmental, grated Parmesan, salt, pepper and add a pinch of nutmeg according to your tastes. Mix well to obtain a smooth and smooth preparation.
9. 9.Assembly
10. 10.Have a first layer of cooked vegetables in a lightly oiled gratin dish. Pour part of the device over, then repeat the operation until the ingredients are exhausted, ending with the liquid preparation. Sprinkle the breadcrumb surface to ensure golden gratin.
11. 11.Bake
12. 12.Place the dish in the centre of the preheated oven. Cook for 30 to 35 minutes until you get a golden and appetizing crust. Keep an eye on the end of cooking to prevent the gratin from burning. Let cool down 5 minutes out of the oven before serving, for easier cutting.