Pumpkin Gratin

Last night we gathered at home with our friends. Whenever we're crowded, my menu is chicken, rice, salad, and french fries. This time I decided to add a practical vegetable dish to my menu. When I looked in the fridge, I saw that there was only zucchini and kidney beans, I went for the fast-cooking zucchini since it would take a long time to cook the kidney beans.

You can boil your zucchini according to your wishes, fry it in a pan if you want, or cook it in the oven using less oil as I did. You can add a little nutmeg to the béchamel sauce, as I did, for a pleasant aroma.

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Ingredients for Pumpkin Gratin Recipe

• 3 medium zucchini
• 2 tablespoons butter or margarine
• half a teaspoon of nutmeg
• 4 tablespoons of flour
• 2 water glass milk
• 100 gr. Cheddar cheese
• Salt

How to Make Pumpkin Gratin Recipe?

1. 1- Peel the zucchini and slice them horizontally.
2. Take the chopped zucchini into my debt and drizzle olive oil on it. Bake in the oven at 200 degrees for 10 minutes.
3. While the zucchini is baking, start preparing the béchamel sauce. Put the margarine and flour in a saucepan and fry over medium heat until the flour changes colour. While adding the milk little by little to the flour you roasted, mix it by whisking (if you have it, it will be great in a blender or mixer.) Add nutmeg into your cooked sauce and mix.
4. Pour the prepared sauce over the baked zucchini. Grate the cheddar cheese and sprinkle over the bechamel sauce.
5. Open the grill section of your oven and cook for about 10 minutes until the cheddar cheese is completely browned.
6. Serve hot or warm.