Multicooker zucchini gratin

Name: Multicooker zucchini gratin
Ingredients: 4 small zucchini (600 g); 15 g butter; 200 g mild sheep's-milk cheese; 200 g salted sheep's-milk cheese; 100 g fresh cheese; 3 large eggs; 150 ml fresh milk; 30 g sour cream; 1 teaspoon oil

Appetizers - Multicooker zucchini gratin by stefana C. - Recipia

Multicooker zucchini gratin is baked in layers with sheep's cheese, eggs and sour cream; at 150°C, the mixture sets. The zucchini are browned first, and the mild and salted sheep's cheeses leave the middle soft and the top lightly browned. I choose small, firm zucchini with few seeds. Prep: 20 minutes. Cook: 60 minutes. Rest: 60 minutes. Total time: 140 minutes. Servings: 6. Approximately 330 kcal and 22 g protein per serving.

Ingredients

4 small zucchini (600 g)
15 g butter
200 g mild sheep's-milk cheese
200 g salted sheep's-milk cheese
100 g fresh cheese
3 large eggs
150 ml fresh milk
30 g sour cream
1 teaspoon oil

Preparation

1. Wash and dry the zucchini, then cut them into slices about 5 mm thick. 2. Put the slices in the multicooker's bowl with the butter and select the FRY function for 15 minutes, until lightly browned. 3. Grate the mild and salted sheep's cheeses. Beat the eggs with the milk and sour cream, then mix in the grated cheese and fresh cheese. 4. Transfer the zucchini to a sieve. Wash and dry the bowl, grease it with oil, then add half the cheese mixture, a layer of zucchini, the remaining mixture and the remaining zucchini. 5. Select the BAKE program and cook at 150°C for 45 minutes, until the mixture sets. 6. Leave the dish in the bowl for about 60 minutes, until completely cool.

Notes

Keep covered in the fridge for no more than 3 days; you can bake it a few hours ahead and leave it in the bowl until it cools. I serve it with a tomato salad and plain bread. Choose small, firm zucchini with smooth skin; very large ones often have a more watery center and lots of seeds. If you have large zucchini, remove the seedy part before slicing them. Salted sheep's cheese can vary quite a bit in flavor from one piece to another, so taste it before mixing it with the mild cheese. People tend to rush the portioning, but the slices hold together better once fully cooled. Fresh sheep's cheese can be wet; drain off the liquid before adding it to the mixture. This dish contains dairy and eggs.