Sometimes the most delicious recipes are the simplest to prepare. A few basic ingredients, those of all life that we almost always have in the pantry and in the refrigerator, can be the germ of great dishes. And this recipe for zucchini au gratin with sweet Rioja chorizo is a good example of this.
In just one hour of baking, we will have a soft gratin full of flavors, ideal to surprise your family and guests on a special night. The zucchini combines perfectly with the strength of the chorizo, all softened with a combination of Parmesan cheese, egg and cream, which helps to give more texture and consistency to the dish.
Cut the zucchini into thin slices, season with salt and pepper and sauté in several batches with a little oil, set aside.
Cut the chorizo into very thin slices and set aside[.
In a bowl, mix the cream with the eggs, oregano, thyme, salt and pepper. Set aside.
In a baking tray greased with olive oil, place the zucchini in layers, some slices of chorizo, Parmesan cheese, cream and egg mixture, another layer of zucchini and more chorizo, add the Parmesan cheese again and add more egg and cream mixture. Make another equal layer adding the rest of the egg and cream mixture.
Bake in the oven at 180ºC until gratinized, approximately 40 minutes. Insert a toothpick to check that the zucchini is to our liking.
If it gets too much color, aluminum foil can be placed on top.
Ingredients
Directions
Cut the zucchini into thin slices, season with salt and pepper and sauté in several batches with a little oil, set aside.
Cut the chorizo into very thin slices and set aside[.
In a bowl, mix the cream with the eggs, oregano, thyme, salt and pepper. Set aside.
In a baking tray greased with olive oil, place the zucchini in layers, some slices of chorizo, Parmesan cheese, cream and egg mixture, another layer of zucchini and more chorizo, add the Parmesan cheese again and add more egg and cream mixture. Make another equal layer adding the rest of the egg and cream mixture.
Bake in the oven at 180ºC until gratinized, approximately 40 minutes. Insert a toothpick to check that the zucchini is to our liking.
If it gets too much color, aluminum foil can be placed on top.
