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Courgette gratin with Gouda recipe

Courgette gratin with Gouda recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Courgette side dishes

A really quick and easy recipe for courgette gratin. I use aged Gouda and havarti to top the gratin, but you can also use a milder cheese.

14 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 3 to 4 courgettes, thinly sliced
  • 1 large red onion, thinly sliced
  • salt and pepper, to taste
  • 1 to 2 tablespoons herbs de Provence
  • 150g Gouda cheese, sliced
  • 125g havarti cheese, sliced

MethodPrep:15min ›Cook:55min ›Ready in:1hr10min

  1. Preheat oven to 190 C / Gas 5. Grease an oven proof casserole dish with the olive oil.
  2. Place 1/3 of courgette slices into the casserole dish and top with 1/3 of the onion. Season with salt, pepper and herbs and cover with 1/2 the Gouda slices. Add another layer of courgettes, onion, seasoning and top with havarti slices. Place the remaining courgettes, onions, seasoning and Gouda cheese on top. Cover with aluminium foil.
  3. Bake for 35 minutes in the preheated oven. Uncover and bake for another 15 to 20 minutes, until golden brown on top.

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Reviews & ratingsAverage global rating:(4)


Zucchini rice and cheese gratin

September has always been my favorite month. The grimy, relentless sauna that is New York City in August finally lifts and we can almost always count on a solid week (or more) of impossibly sunny low-humidity days that I consider my personal obligation — as happy repentance for all the above griping — to spend entirely outdoors. My best memories are from Septembers this may sound weird, but I remember going to work on the morning that nobody knew yet would be 9/11 and thinking it was as clear-skied and gorgeous out as a day could ever be. Two years later, I met my husband on that day. Six years and a few days after that, we met our baby boy, and I distinctly remember checking into the hospital on a hot summer day and checking out three days later when it was unquestionably fall, disoriented.



And yet, the last few Septembers have roundly kicked my ass. Since having a kid, a pattern has emerged of September being back to everything that will continue for a decade or two. This one is especially a doozy — good stuff, all (holidays and baby namings and birthdays and first days of all the things) but still lacking in a single unscheduled, unstructured day. All of this is to say: thank god for freezer meals.* I didn’t make many when I was frenetically nesting in the third trimester. Mostly, I liked the idea of them more than I had the energy to make them happen. Post-baby, my husband was off for few weeks and worked from home for a couple more, making dinner every night (yay) so freezer reserves needn’t be called in. But now, now that we are ostensibly back to “it,” Deb of June 2015, I’d like to thank you.

And you! A few years ago, I wrote about a zucchini tomato and rice gratin that we like to make in the late summer, a layered casserole of roasted tomatoes, zucchini, cheese and rice with fun stuff like garlic, sauteed onion and eggs. It’s as delicious as it sounds, but also rather full of steps. And dishes. Several people suggested in the comments that I make Julia Child’s Zucchini Rice Gratin instead, and I was all “Julia Child has a rice gratin?” It seemed so strange to me, so different from what I expected from her classic French repertoire. Even more embarrassing is that it hails from a book that has forever been on my shelf and clearly not given enough time in the spotlight, a 1970 first edition of the equally-worthy but much less gushed-over Volume II of Mastering The Art Of French Cooking that my father had given my mother at the time with an inscription complimenting how far her cooking had come. For shame, Deb.**




But the dish is fantastic. A giant cheerleading pyramid of zucchini (okay, 2.5 pounds) is shredded, salted and reduced to a moderate heap, mixed with a tiny amount of uncooked rice, some onion sauteed until sweet, garlic, and a just-right amount of Parmesan and baked in a dish until you wonder why you’d ever eat zucchini another way. This is not a gratin in the swimming-in-cream or in the baked-cheese-with-a-few-flecks-of-vegetables sense, but in the casserole-of-the-highest-calling ideal, largely wholesome, bronzed lid, freezing and reheating perfectly. Let’s all make a habit of it.


* Freezer Meals: Looking for more? Check out this list for some of our favorites. Plus, a few more coming this month as I work through them. And do suggest any favorites from the archives that you like to freeze we may have missed — thank you!

** Volume II: For those of you who have cooked more than me (clearly!) from Volume II, tell me about your favorites from there. We’re about to make up for lost time, posthaste.

Zucchini, Rice and Cheese Gratin (Tian de Courgettes au Riz)

  • Servings: 6
  • Time: 60 to 90 minutes, depending on version

A big update! Several people asked very logical questions after this was published such as: If you drained 2 1/2 cups liquid from the zucchini and need to add 2 1/2 cups liquid back, is that salting and draining process necessary? Related to this, it sounds like many people who did not get 2 1/2 cups liquid from their zucchini and thus added some back found the end results soupy? Also asked: Is the flour absolutely necessary? And does the rice have to be parboiled, can’t you just bake the gratin longer?

And so I retested this several ways and found that you could skip the flour, skip the salting and draining and even skip the parboiling and it all worked out! Note: It takes much longer to cook the gratin this way, even if you parboil the rice (thus I’m advising you don’t even bother because it doesn’t save enough time) mostly because it seems to take a long time for the zucchini shreds to release enough liquid to cook the rice. You’ll want to give yourself at least 90 minutes including prep time. This may or may not make it worth it, so I left the original instructions as a second set below. Finally, you’ll need to add 1/2 cup liquid to the uncooked rice to make up for what it would have absorbed in parboiling.

  • Butter for dish
  • 2 1/2 pounds (about 1 1/8 kg) zucchini
  • 2 1/2 teaspoons kosher salt (I use Diamond brand, use 1 1/2 of other brands)
  • 1/2 cup (90 grams) plain, uncooked white rice
  • 1 medium onion, minced (about 1 cup)
  • 5 tablespoons (75 ml) olive oil, divided
  • 2 large cloves garlic, mashed or finely minced
  • 2 tablespoons (15 grams) all-purpose flour (optional)
  • 1/2 cup milk, as needed, although water or broth of your choice would work just fine [1/2 cup needed for streamlined directions, less for original]
  • 2/3 cup (55 grams) grated Parmesan cheese, divided
  • Salt and pepper
New, simplified directions:

Heat oven to 325 degrees F. Oil or butter a 2-quart baking dish, or 2 smaller 1-quart dishes (as I did, with the intention of freezing one).

Prepare zucchini: Wash zucchini and trim ends. Halve lengthwise, and if seeds are particularly large, core them out. Coarsely grate and place in a large bowl.

Prepare remaining ingredients: In a large frying pan, cook the onions slowly in 3 tablespoons oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Stir in garlic and cook another minute. Add uncooked rice and sauté for another two minutes. Season generously with salt and pepper.

Assemble gratin: Transfer to bowl with zucchini and stir together with 1/2 cup liquid of your choice and all but 2 tablespoons cheese. Taste and adjust seasoning if needed. Transfer to prepared baking dish.

Bake gratin: Cover tightly with foil and bake for 50 to 60 minutes, until rice within is cooked but not mush. Increase oven temperature to 450 degrees. Remove foil, drizzle top with remaining olive oil (or dot with butter), sprinkle on remaining cheese and bake uncovered until browned and crisp on top, about another 10 to 15 minutes. For extra color, you can run it under the broiler for one minute at the end.

Directions as originally published here:

Prepare zucchini: Wash zucchini and trim ends. Halve lengthwise, and if seeds are particularly large, core them out. Coarsely grate and place in a colander set over a bowl. Toss with kosher salt. Let drain for 5 minutes, says Julia Child, but more like 20 or, if you’ve got the time, up to 30 minutes.

Save drained liquid and squeeze a handful of the zucchini and taste. If it’s very salty, rinse and drain it again (not saving liquid this time). Squeeze all of the zucchini in handfuls, gently, collecting any juices in the bowl of drained liquid. Blot dry on paper towels.

Prepare rice: Boil for exactly 5 minutes in salted water. Drain and set aside. [In comments I’ve read about this recipe online, many people say that they skip this step and it all works out in the oven. But I didn’t this time.]

Prepare remaining ingredients: In a large frying pan, cook the onions slowly in 3 tablespoons oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Stir in the grated and dried zucchini and garlic season with salt and pepper. Toss and turn for 5 to 6 minutes until the zucchini is almost tender. Sprinkle in the flour, stir over moderate heat for 2 minutes, and remove from heat.

Assemble dish: Measure the drained liquid from the zucchini. If you have less than 2 1/2 cups, add milk to bring the level up to it. (I became sidetracked and mine drained for an hour I ended up with the full 2 1/2 cups and needed no milk.) Stir into zucchini-onion mixture, return pan to stove over medium-high heat and bring to a simmer, stirring. Remove from heat again, stir in par-cooked rice and all but 2 tablespoons cheese. Taste and adjust seasoning if needed.

Turn into a 2-quart baking dish, or 2 smaller 1-quart dishes (as I did, with the intention of freezing one). Sprinkle with reserved cheese and remaining olive oil, although I apparently used butter instead, because: butter

You can cook it right away, or let it sit until 30 minutes before you want to serve it.

30 minutes before serving: Heat oven to 425 degrees. Bake in upper third of oven until bubbling and browned on top, about 25 to 30 minutes. (If yours begins to brown too quickly, you can cover it with foil until the last 5 minutes.) The rice should absorb all the liquid. Serve immediately.


Sweet Potato, Zucchini and Crimini Mushroom Gratin

The thyme- and garlic-infused oil gives the gratin an earthy heavenly aroma and taste. Then the Pecorino cheese topping makes every single bite pop with a salty kick. It’s amazing as a vegetarian dinner for two and just as good as a vegetable side for a party of four.

Ingredients

  • FOR THE INFUSED OIL:
  • 3 teaspoons Olive Oil
  • 2 teaspoons Coconut Oil
  • 2 teaspoons Fresh Lemon Thyme (or Regular Thyme) Chopped Fine
  • ½ teaspoons Minced Fresh Garlic
  • ½ teaspoons Sea Salt
  • ½ teaspoons Fresh Cracked Black Pepper
  • FOR THE GRATIN:
  • 2 whole Large Zucchini, Washed, Dried And Cut Into 1/4" Slices
  • 3 whole Medium Sweet Potatoes, Washed, Dried And Cut Into 1/4" Slices
  • 7 whole Medium-large Sized Crimini Mushrooms, Wiped Clean And Thinly Sliced
  • ¼ cups Grated Pecorino Cheese (parmesan Works Well Too!)

Preparation

1. In a small sauce pot or sauté pan, add your olive oil, coconut oil, chopped fresh thyme, garlic, salt and pepper, and gently heat over medium low heat.

2. Allow oils to begin to cook the garlic and thyme. As soon as a gentle bubbling/sizzling begins, turn heat off and allow the mixture to infuse in the pan, about 10 minutes. We’re not looking to really cook the herbs and garlic, rather warm it up thus allowing its fragrance to permeate throughout the oil.

1. Preheat oven to 375 F and grease a 9″ pie dish with some of your infused oil. Of course you can use a glass or metal baking dish, but I chose to use a ceramic pie dish for a fancier look.

2. Arrange sliced vegetables in a single spiraling layer around the bottom of the pie dish (as shown in picture above), alternating with each type (i.e. a few slices of sweet potato followed by a few slices of zucchini and then a few slices of mushrooms). Drizzle or brush a little of your infused oil over top of that layer, making sure to include some thyme and garlic!

3. Continue layering in this same way, spiraling layers of alternating vegetables, drizzled with oil, until all of your vegetables are used.

4. Top the whole gratin with your Pecorino (or Parmesan) cheese and drizzle any remaining infused oil (and herb/garlic) over that.

5. Bake for 30 minutes, covered in a sheet of foil. Then remove the covering and bake an additional 10-15 minutes or until cheese is golden brown and vegetables are cooked tender.

Notes:
– This will shrink down a bit once cooked.
– I’m thinking this needs to be at our Thanksgiving dinner table, alongside that beloved Green Bean Casserole.


Summer squash gratin with salsa verde

For someone who has, at best, only moderate interest in eating all things zucchini and summer squash, this site’s archives tell different story. I mean, how about a torte, some fritters, zucchini bread or zucchini bread pancakes? Maybe a rice gratin, crisps or my favorite 5-minute side dish is more your speed? The 40-plus recipes from previous summers would make you think I jump for joy when the inevitable August glut of green and yellow piles at the Greenmarkets instead, I approach them warily.


I blame my weird need for a challenge. I find zucchini and summer squash a little… slippery and limp in most dishes. It’s usually under-seasoned. But rather than wear my failure to see what others do in a food as a badge of honor, it bothers me. I want to be proven wrong. Show me the light, crooknecks and cocozzelles!




And here, to my glee, I was again shown the error of my presumptions. Summer squash is given the Suzanne Goin treatment, which is to say raised to one of its highest callings. It’s salted to help remove its moisture, then mixed with shallots, gruyere cheese, brown buttered breadcrumbs and, finally, a salsa verde (imagine a mixed-herb pesto without cheese which you should definitely make extra of because it’s good on everything) before being baked together into something that’s crunchy, complex and downright a little fancy. Tuesdays should be celebrated too, after all.

A good thing to know: We tend to refer to summer squash as summer squash when it’s yellow, but as zucchini when it is green. They’re actually both summer squash and can be used interchangeably in recipes because they all taste and cook similarly. When making exchanges, use weight, of course, not number of squash as zucchini the size of bats are a real, actual thing.

Summer Sqaush Gratin with Gruyere and Salsa Verde
Adapted from Sunday Suppers at Lucques, one of my favorite cookbooks

This recipe is riffed from one in one of my all-time favorite cookbooks, Sunday Suppers at Lucques, though I confess that this is also the first recipe that I didn’t love exactly as written. I felt there was too much oil in the recipe (yours will have less than photographed above) the zucchini were swimming a bit. When I remade it, I streamlined the recipe a bit too from its restaurant origins. There’s something fancy about this, but in a good way, whether or not you serve it with an egg on top or the veal chops she recommends (we use lamb chops) it’s definitely more work than your average toss-and-bake weeknight dish, but there’s also miles more flavor than in my usual vegetable roast.

A few ingredient notes: As noted above, you can use zucchini or summer squash interchangeably here. You can grind 1 1/2 cup fresh breadcrumbs from 2 small dinner rolls or 3 slices of sandwich bread. If you’re not into anchovies, you can skip it (which will also make this a vegetarian dish), but you might want to bump up the capers a little so you don’t miss out on the salty/brininess.

Gratin
2 pounds summer squash
Salt
1 1/2 cup fresh breadcrumbs
3 tablespoons unsalted butter
3/4 cup thinly sliced shallots (from 4 to 5 medium)
1 cup grated gruyere cheese
1/4 cup salsa verde (below)
Freshly ground black pepper

Salsa verde
1 tablespoon thyme leaves
1 teaspoon marjoram or oregano leaves (or half, if dried)
1/4 cup coarsely chopped mint leaves
1 cup coarsely chopped flat-leaf parsley
2 small cloves garlic
1 salt-packed anchovy, rinsed and bones removed
1 tablespoon capers, drained (and rinsed, too, if salt-packed)
1/2 cup olive oil
1/2 lemon, or more to taste

Heat your oven to 400°F. Cut the squash into thin (1/8-inch thick) coins. Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes. Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.

Meanwhile, place breadcrumbs in a small bowl. In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty. Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot. Toss crumbs to evenly coat.

Make the salsa verde by blending the herbs in a food processor or blender with garlic, anchovy and capers until it forms a paste, scraping down as needed. With the machine running, stream in the olive oil in a drizzle. Season with salt and black pepper. Add lemon juice to taste.

Add shallots, gruyere, half the breadcrumbs, 1/4 cup salsa verde (about half you can use the rest to dress eggs or any roasted meat) and some freshly ground black pepper to the bowl with the summer squash and toss. Transfer to a 9࡯-inch (or equivalent I used a 9-inch round cast-iron skillet) baking dish. Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.


What Zucchinis to pick for Boats?

The best is if you could find Zucchinis, w hich are even size. That will make it much easier for you to set the time for baking.

Also, make sure they are as straight as possible. There are lots of zucchinis, which are not straight and that is making problems not only by cutting them in half, but also placing them onto the baking dish. And straighter they are, more of them will fit onto the baking tray.

Take the ones, which are pretty thick. That way, you will be able to fill them with much more cheese and fillings.

With the types of zucchinis, it does not really matter. It is just a preference. You can pick yellow ones or green. The y all are as delicious as you can imagine.

There are so many types of zucchinis. The best is if you look at The Spruce Eats, where they full describe each type of Zucchini and summer squash for you.

Stuffed Zucchini Boats

Easy steps on how to make Keto Zucchini Boats:

First Step: Wash and Cut Zucchinis

Make sure the zucchinis are properly washed before cutting them.

Cut each of the zucchinis diagonally halfway through.

Second Step: Clean the inside

With a spoon or knife, clean the inside of both sides. I normally just take the middle part out, enough for me to be able to fill them with cheese mixture.

You do not have to try and clean it fully. Keep most of the zucchini part in. The baked zucchinis are really tasty even without any filling.

Third Step:Mix the filling

Place all of the fillings as per the recipe into a big bowl and properly mix it all together.

Fourth Step: Fill the Zucchinis:

Fill each half of Zucchinis fully and place them onto a baking sheet covered with Parchment Paper.

Fifth Step: Bake and enjoy

Place the Filled Zucchinis into the oven and bake fully.


Pasta alla Nerano is a Italian summer pasta that hails from the Sorrentine peninsula. There’s an area actually called Nerano! Story has it that its origins are from a restaurant in the Nerano region where chef Maria Grazia served this pasta starting in the 1950s.

There are a few ways to make this dish. Some don’t blend it up they simply fry the zucchini, pour the pasta water on top, along with the spaghetti and cheese. But I saw another method that blended it all up into a sauce and felt like that might be more my jam.


Lasagne Courgette Feta Thermomix

Cook the courgettes by frying them briefly in a little olive oil. I have a tendency to do this a lot what about you.

Zucchini And Feta Slice In The Thermomix Zucchini Zucchini Slice Feta

I love lasagne all over again.

Lasagne courgette feta thermomix. Tomatensauce lasagneplatten vorgegartes gemüse und bechamelsauce abwechselnd in die vorbereitete auflaufform schichten. 2 mal lasagneplatten und sauce schichten. Durch ein sieb abtropfen lassen und ausdrücken.

I m glad you liked it. Arrange the thinly sliced zucchini over paper towels. Dann den restlichen spinat und den restlichen schafskäse darauf schichten.

Dieses rezept wurde eigens für den thermomix tm5 und thermomix tm6 kreiert. Preheat oven to degrees f. Lasagne courgette mozzarella thermomix glad you liked it.

Mit lasagneplatten und sauce enden. Die sahne mit milch feta und 1 el schmand mit dem mixstab zu einer sauce pürieren und mit salz pfeffer und chilipulver abschmecken. Finish with the dressing and pine nuts.

Bonjour voici des lasagnes au courgettes chèvre au thermomix ingrédients 800g de parmesan 3 càs d huile d olive 1 gousse d ail 3 échalottes coupées en deux 50g de farine 40g de beurre demi. Den spinat putzen waschen und in einem großen topf bei mittlerer hitze zusammenfallen lassen. Die zwiebel schälen und fein hacken.

Die letzte schicht besteht aus tomatensauce mit etwas bechamelsauce beträufelt. My favourite is always spinach and mushrooms. I have a tendency to do this a lot what about you.

Die champignons in scheiben schneiden mit den zwiebeln und dem knoblauch anbraten und mit salz und pfeffer würzen. Oct 2 2019 lasagnes de courgettes rapides et délicieuses blog cuisine avec du chocolat ou thermomix mais pas que krapu laurence avec blog chocolat courgettes cuisine délicieuses krapu lasagnes laurence mais pas pour rapides thermomix. Comments add a comment.

Butter mehl milch 50 g zerkleinerten gouda und gewürze im mixtopf aufkochen 6 min 100 c stufe 4. Simpel 15 10 2009 lasagne mit feta und spinat. Den spinat auf ein schneidebrett stürzen und grob hacken.

Bitte verwende es nicht für ältere thermomix modelle da diese andere maximale kapazitäten aufweisen. Feta zerkrümeln und mit den pinienkernen über die lasagne streuen 30 minuten 200 c goldbraun backen. Die hälfte des spinates und die hälfte des schafskäse darauf geben.

Layer the pepper with the courgette and feta drizzling dressing between the layers. Spinat nicht ausgedrückt feta frischkäse knoblauch hinzugeben und vermischen 20 sek stufe 4 umfüllen mixtopf ausspülen. 4 7 2 4k bewertungen kostenlos registrieren.

Eine lage lasagneplatten in die auflaufform geben mit etwas sauce bedecken.

Gratin Courgette Saumon Comme Des Lasagnes Sans Pate Blog Cuisine Avec Du Chocolat Ou Thermomix Mais Pas Que Gratin Courgette Saumon Comme Des Lasagnes Sans P

Gratin Courgettes Feta Simple Et Rapide Recette Recette Gratin Courgette Recette Gratin Et Gratin De Courgettes

Lasagnes Aux Courgettes Et Mascarpone Recette Lasagne Courgette Lasagnes Et Courgette

Sneaky Hidden Vegetables In Lasagne Thermomix Recipes Recipes Hidden Vegetables

Lasagnes Aux Epinards Et A La Feta De Cyril Lignac Recette Lasagnes Epinards Recettes De Cuisine Et Lasagnes

Lasagne Legeres Poulet Courgettes Recette Recette Lasagne Poulet Poulet Courgette

Zucchini Und Feta Clafoutis Mit Thermomix Thermomix Rezept Clafoutis Rezept Thermomix Zucchini Artischocke 2020 Recete

Lasagnes Chevre Courgette Recette Lasagne Thermomix Lasagnes Recettes De Cuisine


How to Prepare Homemade Pasta Veg Au Gratin

Pasta Veg Au Gratin

Hello everybody, it&rsquos Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pasta veg au gratin. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pasta Veg Au Gratin is one of the most popular of current trending foods in the world. It&rsquos appreciated by millions daily. It is simple, it is fast, it tastes yummy. Pasta Veg Au Gratin is something that I&rsquove loved my entire life. They&rsquore fine and they look fantastic.

Vegetable au gratin recipe is a continental delicacy made with mixed vegetables and white sauce as base. Vegetable au gratin or veg au gratin has all the vegetables drowned in white sauce with lots of cheese, its creamy with a crusty top. It can be served with toasted bread. vegetable au gratin is a famous French delicacy that is can be had as a side dish or a main course dish along any bread of your choice. Choose crisp, juicy, mildly flavoured veggies like carrots, peas and French beans for this Indian style veg au gratin and avoid pungent or gooey ones like eggplant.

To get started with this particular recipe, we must first prepare a few components. You can have pasta veg au gratin using 14 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Pasta Veg Au Gratin:
  1. Prepare Mozzarella cheese
  2. Prepare Gouda cheese
  3. Get Milk full cream
  4. Get Bell peppers Green, red, yellow one each chopped
  5. Prepare Onion one medium sized
  6. Take Cherry tomatoes
  7. Prepare Garlic
  8. Make ready Penne pasta
  9. Get Olive oil
  10. Take Oregano
  11. Make ready Salt as per taste
  12. Get Black pepper powder
  13. Prepare each, red cabbage, white cabbage, green cabbage chopped
  14. Prepare Arrabiata sauce

Set aside that store bought pizza and make this gratin with lots of veggies for a yummy and filling meal. Vegetable Au Gratin is one recipe which i wanted to make for quite sometime. Finally i made it yesterday and shared a picture on instagram and everyone asked for the The blog post is great. It explores Vegetable Au Gratin Recipe - Veg Gratin Recipe.

Steps to make Pasta Veg Au Gratin:
  1. Boil penne pasta in a hot boiling pot till the pasta becomes tender
  2. Drain its water under running cold water in a colander.
  3. .keep the pasta aside
  4. Now keep a pan..on a medium flame,add olive oil heat it, add chopped onions and garlic
  5. Saute them..now add tomatoes chopped and stir fry them
  6. Add all the veggies, grated gouda cheese, salt, black pepper powder, red paparika flakes, milk and stir it thoroughly.
  7. Now add preboiled pasta.stir it..allow it to cool
  8. Now we have to assemble all these in the casserole for baking
  9. Take a casserole. Grease it
  10. Spread a layer of pasta mixed with veggies
  11. Now add mozzarella cheese over it
  12. Spread tomato sauce over it.
  13. Add the remaining pasta and cover it with more cheese.
  14. Keep the casserole in the microwave for 8-10 minutes to bake the pasta and to get infused in the soft cheesy melt.
  15. Take out from the microwave and serve in the same dish
  16. Your delicious cheesy pasta veg au gratin is ready.

Finally i made it yesterday and shared a picture on instagram and everyone asked for the The blog post is great. It explores Vegetable Au Gratin Recipe - Veg Gratin Recipe. Food lovers will enjoy reading the article. Potatoes are baked with a vegetable broth and flour gravy, soy cheese, soy milk, and spices in this vegan potatoes au gratin recipe. Vegetable Au Gratin Recipe - Veg Gratin Recipe - Yummy Tummy.

So that&rsquos going to wrap it up for this special food pasta veg au gratin recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don&rsquot forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!


Layered Eggplant, Zucchini and Tomato Casserole

Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.

Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.

Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.


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Made the recipe as written and liked it, but wonder what I missed since mine was dry and stuck to the bottom of the baking dish. I questioned when I put it in the oven whether 450 for 20 minutes was too hot/too long to essentially cook the eggs and warm up the rest. I reread the recipe thinking Iɽ missed something, but. I can't see that anyone else has had this problem. Will give it another go and lower the temp for 20 minutes.

I followed this recipe to a T. It was good but not great. I actually give it two and a half stars. For me what ruined it, was the two eggs. Next time, if I were to make this again, I would cut the egg down to one. With two eggs, the rice had a weird consistency and it distracted from the dish rather than tying the ingredients together. The the flavor of the eggs overpowered the subtle flavors of the rest of the mixture. But really, my husband liked it. And it looked rather pretty and it was good. It just needs to be tweaked slightly.

Okay, I made a bunch of changes but loved how it came out. I carmelized the onion with the garlic in a skillet while the zucchini slices roasted. Added mushrooms and chopped sundried tomatoes to the skillet and then 1 1/2 cups of leftover rice along with the eggs, some parmesan cheese (1/3 cup?) and a can of fire roasted tomatoes. Lots of pepper and some salt and a squeeze of dijon mustard. Still seemed a bit bland, so I went totally off the reservation and added about 1/2 tsp. hot curry paste which was great. Iɽ add more next time. Layered this mixture with the roasted zucchini and then topped with panko bread crumbs mixed with parmesan cheese and with a quick coating of cooking spray to help it crisp. Served with roasted chicken. Really, really good.

I made this again last night and we all loved it! Roasting really brings out the flavors of the veggies. I made the recipe as written, except that I used dried thyme leaves and cooked the zucchini and tomato on opposite ends of the same cookie sheet (to save washing an extra pan-this recipe produces a lot of dishes to be washed).

It smelled so good in the house, but the result was a complete let down, it definitely lacks something and was bland. Although it is easy to make, the ratio time to flavor is too high as already mentioned by other reviewers. I tried to serve this as a main course with bread and salad, but I think it is really a side dish.

Roasting the vegetables took a while, but it was worth it! I cooked up some italian sausage and added it to the rice. Will definitely make it again.

This was a surprisingly good side dish. I used brown rice and loved it's hearty texture with the veggies and cheese. Also after some other reviews I was a little concerned it might be bland so I mixed in a couple of tablespoons of pesto with the rice mixture. I grilled my zucchini as well.Served with italian style country pork ribs, but it could really stand alone. Hearty, rich without being too heavy, and all in all better than the sum of its parts.

Like other reviewers, I used brown rice and more of it. I also caramelized the onions, and used canned roasted tomatoes. (If I were to roast the tomatoes myself, I think Iɽ slow-roast them, and use more.) I mixed the rice and onions, then added enough packaged egg white ("ReddiEgg") to make the mixture drippy moist. I don't think you need the extra tablespoon of oil. All in all, this was a very nice thing to serve for a weekday supper along with a green salad. It's also great for the next day's lunch.

I grilled my zucchini and used fire roasted canned tomatoes. It was delicious.

I think this recipe was very flavorful and is a great way to use some of the prolific zucchini from the garden. Keeping to the recipe ratio, I used 1 C of leftover long grain brown rice. The recipe reads to cook the onions until tender, but I cooked them until they were caramelized. This added much flavor to the dish. I also used fresh picked Sungold cherry tomatoes (I roasted them whole). The fresh thyme was also delicious! I also like how it was not heavy on the rice so the taste and seasoning of the vegetables came through. It didn't seem terribly time consuming as many of the steps could be done simultaneously (and as for dishes, lining the roasting pans with parchment cuts down on clean-up!) It's a nice keeper recipe for our summer produce!

I followed the recipe almost exactly except I used brown rice. I liked it, but I did find it lacking in flavor for a main dish. Yet, I really loved the combination of the zucchini and roasted tomatoes. Next time I will also use more veggies and less rice, as well as follow the advice of a reviewer and add mustard powder and Worchester sauce. I didn't find it overly time-consuming. I roasted the zucchini and tomatoes together and took out the tomatoes halfway through when I turned the zucchini. In general, I recommend it as an interesting and healthy side dish.

I made this dish for a pot luck dinner today and am pleased with the results. I hate to read reviews of cooks who make so many substitutions that the original recipe is lost, but after I read the reviews on this dish, I decided I should increase the spices. I love to grill so I drizzled olive oil over sliced zucchini and yellow squash and sprinkled with garlic powder then grilled them for about 15 minutes on a gas grill (turned them at least 3 times during that time) which made nice seared marks on each slice. After the squash slices were grilled, I added them to the pan with the sauteed onions and garlic, added the rice, 1 egg, cheese and 2 cans of fire roasted tomatoes with garlic. I added about 2 tsp of fresh minced basil to the mixture then poured the entire mixture into a baking pan, sprinkled extra cheese on top and baked for about 20 minutes. I was considering substituting feta cheese for the Parmigiano-Reggiano maybe next time!

The ingredients are fairly simple and the end result was very good. However, it requires many pots, so it's not a great option for a weeknight or if you're just looking to put something together quickly. Not sure I'll make it again given the labor (washing a bunch of pots and pans)-to-flavor quotient.

Using brown rice and adding a can a cannellini beans, this was an excellent and very filling one-dish vegetarian meal. Easy enough to do on a week night although I did not layer like the recipe said.

Made this dish tonight. I followed the recipe, except I doubled the rice and used regular parm cheese, rather than parm-reggiano. I really enjoyed it as a vegetarian main dish. My boyfriend had it with a pork roast and that devout carnivore went back for seconds. I didn't think the dish was all that time-consuming or difficult. Cooking with fresh ingredients usually involves some chopping. I enjoyed the rich, simple flavors. My only suggestion would be to double the tomatoes. The dish could use a little more tomato-ey goodness.

THis recipe is great as written, and makes for a great casserole on the lighter side, but still filling. The only change I made was using a less- aged cheese which was also fine.

Very impressed with this recipe. I'm not a huge fan of roasted tomatoes, so I used sun dried instead.. great substitution. I also added some sliced mushrooms in the onion/garlic mix. Great for a main dish or side dish.

Was quite lacking in flavor and that's with some extra jazzing up. A little labor intensive for not being more tasty. I would attempt something like this again with much more flavoring - I had added a spoon of Dijon & Worcestershire, as well as a little smoked Gouda but it still needed much more. Maybe cooking the rice in broth, not just water could help. Also felt like too much egg.

Made this again after following the recipe almost exactly first time around. This time around I again used 1/2 cup of rice (easier to calculate how much water to use) and I added a teaspoon of mustard powder, a teaspoon of worchestershire sauce and a two teaspoons of finely chopped fresh rosemary (from garden) to the rice mixture. This time I got excited exclamations of "Wow! This is great! Make this more often!" Next time I might sprinkle freshly chopped basil over the top. I like the low ratio of rice to vegetables in this dish - it's more like having a little rice with your vegetables then some vegetables in your rice. That works for me perfectly.

I made this with 1/2 cup of rice instead of 1/3 because calculating the amount of water to use to cook 1/3 cup of rice was making my eyes cross. Otherwise followed the recipe exactly. Everyone really enjoyed it but I can see the other commentators points about it being a bit on the bland side. The suggested additions of fresh basil or some mustard powder mixed into the rice sound good.

This turned out wonderfully, but after reading others' reviews, I made some changes. Basically, I doubled everything except the oil and veggies.

Second time I've made this dish. My husband "likes it a lot!" Like others, I used more rice than what was called for and used brown rice instead of white. Also added 1/2 cup of chopped sun dried tomatoes and smoked fontina cheese to the rice mixture. Delish.

Cooked it once as is and it was. bland, but seemed to have potential. Like everyone else suggested, the second time, I doubled the rice. Along with it I doubled the thyme and cheese. Much better the second go but still needs a little something.

This recipe is easy to make and not time-consuming, despite what the commenters say, but I found it lacked a lot of flavor. If I made it again, I would do a mix of parm-reg with another sharper cheese, increase the salt, and maybe add some sharp mustard to the rice mixture. Needs a lot of adjustments. I also used fresh basil instead of thyme.

I made this again, but this time I was in a hurry so I baked the zucchini and tomatoes together, and then simply mixed the rice etc. into the same pan before baking again. Much less work and mess, for almost exactly the same dish.


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