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Mexican Pumpkin Gratin

20 mins
20 mins
Low
158
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Without a doubt, this delicious Mexican zucchini gratin will be one of the richest and easiest garnishes you can make. With its mix of vegetables, cheese gratin and tomato puree, this zucchini recipe is the best ally for meat, chicken or fish. Enjoy with your whole family its great flavor!
Learn more about Brenda Villagomez

Ingredients

6 portions
  • 1/4 cups onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 2 serrano peppers, sliced
  • 1 cup whole kernel corn, yellow
  • 1 tablespoon epazote, finely chopped
  • 2 cups zucchini, sliced
  • enough olive oil
  • to taste salt
  • to taste black pepper
  • 3/4 cups mashed tomatoes
  • 1 1/2 cups manchego cheese, grated
  • 2 cups panela cheese, sliced
  • 2 cups tomtato, sliced

Preparation

Preheat the oven to 180 ° C.
In a bowl mix the onion with the garlic, the serrano pepper, the yellow corn and the epazote.
In a refractory suitable for baking, place a layer of sliced zucchini, add the corn mixture, pour the olive oil, salt and pepper. Add the tomato puree, the Manchego cheese and the panela cheese slices.
Repeat the above until you reach the layer of Manchego cheese and add the tomato slices instead of the panela cheese. Repeat the process until the refractory is finished, covering with Manchego cheese and bake for 20 minutes at 180 ° C.
Remove from oven and serve immediately.

PRESENTATION

Serve immediately after cooking, very hot.

TIPS

When cooking this recipe with zucchini, be careful not to overcook the vegetables, as they lose the crispy texture and even some nutrients.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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