Potato, zucchini and yellow squash gratin – a detailed recipe preparations. Nutritional value of one serving: (total 6) Calories 87, total fat 5.2 g, saturated fat 2.2 g, protein 3 g, carbohydrates 8 g., fiber 1.5 g., cholesterol 5 mg., sodium 163 mg., sugar g. 
Time: 1 hour.30 min. Difficulty: medium Servings: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 medium-sized yellow zucchini (approximately 230 gr.), cut into thin slices
- 1 medium-sized zucchini (approximately 230 gr.), Chopped thin slices
- 1 small potato tuber (approximately 120 gr.), peel and cut into thin slices
- 1/4 small onion, chopped into thin sliced
- Coarse salt and freshly ground black pepper
- 1 sprig of fresh rosemary, tear off leaves
- 1 tbsp. l olive oil
- 1/4 Art. (50 gr.) Grated on a coarse grater of mango cheese or parmesan
Recipes with similar ingredients: yellow zucchini, zucchini, potatoes, sweet onions, rosemary, manchego cheese, parmesan cheese
Recipe preparation:
- Preheat the oven to 190 ° C. Place parchment paper in baking dish, grease with vegetable oil.
- Put vegetables in an even layer in the prepared form, season salt and pepper. Then sprinkle with rosemary leaves and sprinkle olive oil. Cover with foil and bake until potatoes will not become soft, 30 – 35 min.
- Remove foil and sprinkle cheese with vegetables. Return to the oven and bake until cheese is golden brown, and all liquid will not evaporate, approximately 30 min.
