Summer Vegetable Gratin with Feta Cheese

Grate zucchini with paper towel, cut into slices one centimeter thick. Peel and clean the potatoes, cut into slices one centimeter thick. Peel and core tomatoes, cut into fillets. Slice garlic, cut onion into rings.

Cut cress into small pieces, dice feta cheese. Clean and chop chives and parsley. Grease fireproof dish with butter. Mix sour cream or crème fraiche with milk, season with salt and pepper. Stir in chives, parsley and garlic.

Layer one row of potatoes, one row of green zucchini, one row of yellow zucchini, one row of potatoes in the mold – until the mold is filled. Pour sour cream or crème fraiche-herb mixture over the top. Tuck in tomato fillets, spread onion rings, green from young onion evenly on top.

Sprinkle grated cheese on top and add feta cubes. Roast pine and pumpkin seeds briefly in hot rapeseed oil, spread evenly on top. Bake at 160 °C degrees in the oven for 25 to half an hour, then sprinkle with cress, season a little bit with pepper mill.

Serve:

Serve the gratin in the dish.

468 Kcal – 26 g fat – 18 g egg white – 40 g carbohydrates – 3 Be (bread units)

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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