Saving at home – Courgette, tomato and brie gratin


Hi everyone!

How many times have you found a “survivor” zucchini in your fridge and did not know how to cook it? With a few other ingredients you can get a tasty dish.

The rice makes this dish full and tasty, and the cheese, the tomato and the slightly crispy zucchini will make you ask for a second portion.

Let’s start:


Ingredients for 4 people: 1 onion – 150 g rice – 1 cube from chicken or vegetable broth, dissolved in 200 ml of boiling water – 1 package of 400 g of tomatoes in pieces – some basil leaves – some parsley leaves – 1 courgette 50 g brie cheese or other soft cheese – a drop of oil, plus the necessary to oil the pan


Preheat the oven to 180° C.

First, peel and dice the onion and put it together with the rice in a frying pan. Pour over the broth a little at a time, over low heat stirring continuously until each dose of broth is absorbed and then add the more. The amount of liquid needed may vary until the rice is cooked, but you can also safely use boiling water if you have run out of broth.

Add the tomatoes in pieces, sprinkle with basil and parsley and stir. Remove the pan from heat.

Finely cut the courgette lengthwise, cut into slices of about 1 mm and dice the brie.

Pour the rice, tomato and onion dough into two small baking pans, pirophiles or plates. Scatter over the brie. Then place the zucchini slices over the cheese so that they overlap and brush with a little oil.

Cook for 15 minutes in the preheated oven, until a slight crust is formed. Remove from the oven, let cool a little and serve.

If you want an even tastier dish you can add grated parmesan or anchovies.

If you want to serve it as a single dish, you have to double the ingredients and add bacon or pieces of turkey to the dough.

Enjoy your meal!

original recipe:


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