Zucchini Appetizer II

To prepare a delicious zucchini gratin, start by washing and peeling the zucchini. Cut it into equal-sized cubes so that it cooks evenly. In a pan, add 1/2 teaspoon of olive oil and a pinch of salt. Place the chopped zucchini in the pan over low heat, making sure to sauté it well, stirring occasionally. This process will take about 10-15 minutes, and the goal is to soften it completely, thus becoming the main ingredient of our dish.

Once the zucchini has softened, remove it from the pan and set it aside. In the same pan, prepare a semolina from water and semolina. Boil the mixture for 10 minutes until it becomes a thick composition. Once the semolina is ready, take it off the heat and add the zucchini cubes, diced mozzarella, and grated parmesan. Mix all the ingredients well so that the flavors combine perfectly.

To form the gratin, grease a tart or muffin pan with oil or cold water on the inside. Fill the pan with the semolina and zucchini mixture, making sure to spread it evenly. Then, grease another pan or a glass on the outside with oil or cold water and carefully place it over the filling in the first pan. This trick will help maintain the shape during cooling. Let the dish cool in the refrigerator for at least one hour so that it sets.

When it has cooled, remove the gratin from the molds. Turn the base mold upside down and carefully remove it, using a spoon to assist the process if necessary. Then, invert the dish onto a platter and remove the top mold.

While the gratin is cooling, you can prepare a delicious garnish from thin slices of zucchini. Cut the zucchini into slices and fry them without oil in a non-stick pan or on a grill until they are lightly browned. Flip them to the other side and sprinkle each slice with a teaspoon of grated parmesan or another type of cheese. When the cheese starts to melt, the slices are ready.

Use these slices to decorate each portion of gratin, adding a few cubes of red bell pepper for an extra splash of color. You can experiment with various fillings, such as cubes of breaded chicken breast, meatballs, boiled fish fillets, or even shrimp.

Serving is essential; do not remove the gratin from the mold until just before bringing it to the table, to prevent damaging its appearance. You can reheat it on the grill, but carefully, so as not to melt the cheese. It is best served cold or at room temperature, accompanied by a warm cheese and sour cream sauce, for a perfect contrast of textures and flavors. This dish is ideal as an appetizer or main course, bringing joy to any meal.