Zucchini Gratin

Photo: Jill Schweber

This is a great pasta alternative, instead of the old fashion pasta lasagna, this recipe has an interesting twist in form of zucchini (thanks mamma Birgitta). Not only healthy, also tasty, big like! 

Zucchini Gratin   

900 grams of zuccini , sliced 1 cm
250 grams of mushrooms, sliced
2 tbs of mushroom paste
1 onion, chopped
3 garlic cloves, crushed
oil for frying
100 grams of green olives, sliced
6 dl milk
1/2 cup + 150 grams of cheese, shredded
2-3 tbs of butter
2 tbs of flour
salt
white pepper
   
Instructions 
Heat the oven to 225 degrees C. Bring water to boil in a big pot and add salt. Put in the sliced zucchini and let them boil for about 10 minutes and set aside (without the water of course). Fry the onion for a few minutes, then add the garlic, the mushroom paste and the sliced mushrooms. Fry for a few minutes until the mushrooms are done. Season with salt and pepper. Melt the butter in a pot, add the flour and stir. Add the milk and bring to a boil. The sauce is soppose to get thick before it's ready. Add 1/2 cup of cheese and stir until completely melted. Season with salt and white pepper. Take out a tin and greese it with oil then add a layer of the zuccini slices, then the mushrooms and sprinkle over the olives, keep doing it in layers. Add the milk sauce on top and sprinkle over the rest of the cheese. Put it in the oven for about 20 minutes or until the cheese recives a nice color. Serve with a salad!   

 © 2013 Jill Schweber and Channa Waje, all rights reserved