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Vegetable gratin


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60 ml olive oil

6 medium sized zucchini into rounds

6 chopped tomatoes

6 crushed garlic cloves

60 g of basil or parsley leaves, chopped

250 ml vegetable cream

salt and freshly ground black pepper to taste


Anoint with oil a baking dish. 22 x 32 cm.
With half of zucchini, then a first layer on the bottom.
Cover with half of the tomatoes.
Sprinkle with half the garlic and fresh herbs, salt and pepper.
Pour flush with a little oil. Repeat with the other half of the ingredients.
Cover with the cream.
Put in the oven, preheated to about 180 degrees, for 1 hour.
Serve hot or at room temperature.

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