This year, an unprecedented harvest of zucchini, did not have time to process. I offer you a gratin recipe or, more simply, a casserole, peeped from my beloved Jamie Oliver, with the addition of your favorite soy sauce. The author himself notes that the recipe refers to the village cuisine.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 2 tablespoons Soy sauce
- 2 pieces Zucchini
- 1 piece Onion
- 100 gram Rice
- 2 tablespoons Vegetable oil
- 100 ml Broth
- 50 gram Hard cheese
- The mixture of peppers
Ingredients
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Instructions
- I made half of it. Take young zucchini, cut into thin rings about 0.5 cm thick.
- Cut the onion into small cubes and fry until transparent in vegetable oil over medium heat.
- Put the zucchini slices in a frying pan and lightly fry on both sides.
- Pour the zucchini with onion and soy sauce.
- Lay out the rice.
- Pour in the meat broth and cream (in the original version, the cream is fresh).
- Sprinkle with a mixture of freshly ground pepper. Simmer over low heat until the rice is half cooked for 10 minutes.
- Take a baking dish, put the zucchini and rice in it so that most of the zucchini is on top. The mixture should remain slightly liquid so that the rice is not dry. If there is no liquid, add a little broth.
- Sprinkle with hard grated cheese in the original form of Emmental or cheddar. Place in the oven, preheated to 190 degrees, and bake until the rice is ready and the cheese is golden, for 20 minutes. In the original, 40 minutes, in my opinion, is too much.
- Serve the gratin hot. Enjoy your meal!
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