Zucchini Gratin

Ingredients

Zucchini 1000 g

Tomatoes 2 pcs

Cheese 100 g

Milk 500 ml

Butter 60 g

Flour 1 tbsp

Nutmeg

Pepper

Salt

Prepare the béchamel. Melt the butter, add the flour, and mix thoroughly to avoid lumps. Pour the milk in a thin stream, add salt, pepper, and nutmeg, and cook, stirring, over low heat until thickened (the consistency of thin sour cream).

Slice the zucchini about 0.5 cm thick. Place on an oiled baking sheet and bake in a preheated oven at 180 degrees Celsius for about 10 minutes, until golden brown. If you have a grill, it's best to bake on a grill. Place half the zucchini, overlapping each other, in a greased baking dish. Season with salt and pepper. Top with a layer of sliced tomatoes.

Grate the cheese. Pour the sauce over the zucchini and tomatoes (don't pour all the sauce on top, it might be too much—you only want it to lightly cover the vegetables). Sprinkle with half the grated cheese. Add the other half of the zucchini. Season with salt and pepper. Sprinkle with the remaining cheese.

Bake in a preheated oven at 180°C for about 15 minutes, until golden brown (the process of achieving this crust is actually called gratinating). Serve immediately.

Enjoy!