Vegan zucchini and potato gratin, a Sunday meal

Zucchini and Potato Gratin: A Vegan Delight for Winter Days

Winter is making its presence felt with each chilly day, and the desire to bring summer flavors into the kitchen grows stronger. What could be more comforting than a serving of zucchini and potatoes au gratin, full of flavor and warmth? This recipe not only offers a delicious taste but also a culinary experience to enjoy with loved ones. Let’s prepare this wonderful dish together!

Preparation Time:
- Prep time: 30 minutes
- Cooking time: 50-55 minutes
- Total time: 1 hour and 25 minutes
- Servings: 6

Necessary Ingredients

- 4 medium zucchinis
- 1 bell pepper
- 2 carrots
- 1 onion
- 1 bunch of green onions
- 1 kg potatoes
- 250 g smoked cheese (or your preferred cheese)
- 200 g sour cream (or yogurt)
- 5 eggs
- Salt, pepper
- Tarragon
- Thyme
- Basil
- 1 bunch of dill leaves
- 1 bunch of parsley leaves
- Oil for greasing the baking dish
- Ground wheat or breadcrumbs for coating the dish

Preparation Steps

1. Boiling the Potatoes
Start by thoroughly washing the potatoes, then place them in a pot of salted water to boil with their skins on. This step is essential for preserving the flavors and nutrients. Let them boil for about 20-30 minutes until they are tender.

2. Preparing the Vegetables
Meanwhile, peel the carrots and onion, then chop the bell pepper. Trim the tops of the green onions. Rinse all the vegetables under cold running water to remove impurities.

3. Cooking the Zucchini
Slice the zucchinis into approximately 2 cm thick pieces. Heat a grill pan and, without adding oil, grill the zucchini slices for 3-4 minutes on each side. This process will enhance the zucchini's flavor, giving them a special taste.

4. Preparing the Vegetable Mixture
Grate the carrot using a large grater, finely chop the onion, and place them in a pan with a little oil. Cook them over medium heat without browning for about 5 minutes. Add salt, thyme, tarragon, and basil, stirring constantly. Once softened, add the chopped bell pepper and green onions. Cook the mixture for another 5 minutes, then set it aside to cool.

5. Preparing the Potatoes
Once the potatoes are boiled, let them cool enough to peel. Slice them thickly and place them in a greased baking dish coated with ground wheat or breadcrumbs. This technique will ensure a crispy crust at the end.

6. Adding the Cheese
Grate the smoked cheese and sprinkle it evenly over the layer of potatoes. A key tip: do not use cheese as the final layer, as it may burn.

7. Layering the Zucchini and Vegetables
Place the zucchini slices over the cheese, followed by the vegetable mixture you prepared earlier. Use a spatula to evenly distribute the ingredients.

8. Preparing the Sauce
In a bowl, whisk the eggs with the sour cream (or yogurt) and add a pinch of salt and pepper. For a vegan version, use 200 ml of soy milk, 2 tablespoons of soy sauce, 1 tablespoon of flour, 1 tablespoon of oil, and 3-4 crushed garlic cloves.

9. Finalizing the Dish
Pour the sauce evenly over the entire mixture in the baking dish, then sprinkle a bit of fresh herbs on top. Preheat the oven to 170°C and bake the dish for 50-55 minutes until it becomes golden and appetizing.

10. Serving
After removing it from the oven, let the dish cool slightly before cutting. It can be served warm alongside pickles or cold for dinner.

Practical Tip

If you want to save time, you can boil the potatoes the night before. The next day, everything will go much faster! Also, look for medium-sized potatoes, as they are tastier and less likely to have been treated with chemicals.

Nutritional Benefits

This gratin recipe is not only delicious but also packed with nutrients. Zucchinis are rich in antioxidants, while potatoes provide complex carbohydrates and fiber. By adding cheese and fresh vegetables, you create a dish that is both nourishing and tasty.

Frequently Asked Questions

1. Can I substitute the smoked cheese with another type of cheese?
Yes, you can use mozzarella or cheddar, but avoid cheeses with a high water content, as they may alter the texture of the dish.

2. What can I serve alongside the gratin?
This dish pairs perfectly with a fresh salad or pickles, which add a pleasant contrast of textures and flavors.

3. Is it possible to make this recipe without eggs?
Yes, the vegan version I suggested works perfectly as a substitute.

A Personal Note

This recipe is not just a simple dish; it holds a sweet memory that connects me to family moments. Each serving of zucchini and potato gratin reminds me of Sunday meals when we all gathered around the table, enjoying the delicious food prepared with love. So, I encourage you to bring this warm and inviting atmosphere into your kitchen!

Let’s savor every bite and bring the flavors of summer into the chilly winter days!