Cheese Zucchini Gratin西葫芦芝士烤面包
(Ready in about 50 minutes | Servings 5) If you find your gratin watery after the 40 minutes, turn the temperature to 350 degrees F and bake for 10 minutes longer. Let it sit at least 20 minutes before slicing and serving.
Per serving:
371 Calories;
32g Fat; 5.2g Carbs;
0.3g Fiber;
15.7g Protein;
2.6g Sugars
用料
| large eggs鸡蛋，大的 | 10 个 |
| yogurt 奶酪 | 3 tablespoons |
| zucchini, sliced 西葫芦，切片 | 2 个 |
| medium-sized leek, sliced中型韭菜，切片 | 1/2 |
| Sea salt and ground black pepper海盐和黑胡椒 | to taste |
| cayenne pepper辣椒粉 | 1 teaspoon |
| cream cheese奶油干酪 | 1 cup |
| garlic cloves, minced蒜瓣，切片 | 2 瓣 |
| Swiss cheese, shredded 瑞士奶酪丝 | 1 cup |
Cheese Zucchini Gratin西葫芦芝士烤面包的做法
Start by preheating your oven to 360 degrees F. Then, spritz the bottom and sides of an oven proof pan with a nonstick cooking spray.
Then, mix the eggs with yogurt until well combined.
Overlap 1/2 of the zucchini and leek slices in the pan. Season with salt, black pepper, and cayenne pepper. Add cream cheese and minced garlic.
Add the remaining zucchini slices and leek. Add the egg mixture. Top with Swiss cheese. Bake for 40 minutes, until the top is golden brown. Bon appétit!
