3 cups grated zucchini water squeezed out
250ml double thick cream
½ cup gruyere or emmental
½ cup parmigiana
½ onion finely diced
a little salt seasoning
cracked black pepper
3 cloves fresh minced garlic


Place the zucchini in an oven proof dish. Make sure you have squeezed the zucchini properly and drained it on paper towels. In a saucepan, sauté the onion and garlic in butter. Add the salt and the black pepper. Add the cream and heat up on a low to medium heat. Add the cheeses. When the cheeses have melted pour the mixture over the zucchini. Mix well and level it out. Sprinkle some more parmigiana over the top and bake on 200° until golden brown.

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