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You will amaze everyone with this gratin of courgettes, béchamel and baked ham, there is nothing more enjoyable and at the same time simple to make: the delicious alternative for every occasion!
Don’t be caught unprepared for dinner tonight, make the whole family happy with a tasty, simple and even recycled dish because you can find everything you need to make this dish in the fridge.
The zucchini with their naturally delicate flavor acquire a light crunchiness when fried and then immerse themselves in an incredible creamy and stringy mouth-watering goodness.
A crunchy crust that hides a stringy and soft heart: incredible goodness to taste
You can certainly also vary the recipe to avoid waste: obviously the courgettes are essential, the true protagonists of this dish, but for the rest you can easily let your imagination run wild. If, for example, you don’t have mozzarella, but scamorza or provola, they’ll be fine anyway and the same goes for cured meats. The only precaution is to know how to properly dose the salt to prevent the taste of the cured meats from giving too much flavor to the final result.
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Ingredients
1 kg of zucchini
700 ml of béchamel
200 g of mozzarella
200 g of cooked ham
150 g of grated Parmesan cheese
Seed oil to taste
Extra virgin olive oil to taste
Salt and Pepper To Taste
Flour 00 to taste
Preparation of zucchini gratin, béchamel sauce and baked ham
To make this dish, start by washing the courgettes very well: trim them and cut them into not too thin slices, then let them remarry sprinkled with salt in a colander for half an hour. At the end, rinse and dry them by dabbing them very well with a clean cloth. Pass them in the flour so that the latter adheres well to their surface and fry them in plenty of extra virgin olive oil.
Transfer them to absorbent paper to remove the excess grease, season them with a pinch of salt and put them aside for a moment. Grease a baking dish and place a layer of courgettes on the bottom, overlapping them slightly, then distribute a few spoonfuls of béchamel, slices of ham and small pieces of mozzarella, well drained of any excess milk.
Proceed in this way until all the ingredients are finished, finished with the béchamel sauce and a sprinkling of grated Parmesan cheese. Transfer to the oven and cook for about half an hour at 180 degrees, then finish at 200 degrees in the grill function for 5/6 minutes to form a delicious golden crust on the surface.
At the end of cooking, remove the dish and let it cool slightly before serving or you can also enjoy it completely cold: in any case it will be really tasty to eat, with its inviting gratin and stringy and almost creamy consistency!
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