Zucchini Gratin

Zucchini Gratin

Zucchini gratin, a culinary masterpiece, effortlessly combines simplicity with sophistication, elevating humble zucchinis into a dish worthy of admiration.

Materials

4 zucchinis
2 tablespoons of olive oil
salt pepper
For the bechamal sauce,
2 tablespoons of butter
2 tablespoons of flour
Approximately 3.5-4 cups of milk
salt pepper

For the above

grated cheddar cheese

Peel the zucchinis and cut them into rings.
Add olive oil, salt and pepper to the zucchinis you cut and mix well.

Arrange them neatly in your baking dish and put them in the oven,
Cook until golden brown.

After the zucchinis come out of the oven and cool down, add finely chopped dill.

For the bechamal sauce, melt the butter in a small sauce pan and add the flour.

Roast until the smell disappears.

Add milk little by little and stir until it starts to boil.

Its consistency should be the fluidity of cake mixture.

Pour bechamal sauce over the zucchinis and grate cheddar cheese on top.

Cook until the cheddar cheese melts and turns golden brown.