Mexican Zucchini Gratin
Neurobion
Recipes with zucchini can be a great option for any day of the week. Prepare this Mexican Zucchini Gratin recipe that will surely make you lick your fingers When cooking this zucchini recipe, make sure not to overcook the vegetables, as they lose their crunchy texture and even some nutrients. Without a doubt, this will be one of the tastiest side dishes you can serve.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
509
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 1/4 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 serrano chiles, thinly sliced
  • 1 cup corn kernels
  • 1 tablespoon epazote, finely chopped
  • 6 pumpkins, sliced
  • 6 tomatoes, sliced
  • 1 cup panela cheese, sliced
  • salt and pepper
  • 3 tablespoons olive oil
  • 1/2 cups tomato purée
  • 1 cup Manchego cheese, grated
  • epazote, , in leaf
Preparation
20 mins
20 mins
Low
  • Preheat the oven to 180°C.
  • In a bowl, mix the onion with the garlic, serrano pepper, corn, and epazote. Set aside.
  • In an oven-safe dish, layer the zucchini alternating with the tomatoes, panela cheese, and corn mixture.
  • Add the olive oil, tomato puree, season with salt and pepper. Sprinkle the manchego cheese and bake for about 15 to 20 minutes or until the vegetables are cooked.
  • Remove from the oven, garnish with fresh epazote, and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by