John Myers
Zucchini Au Gratin with Fiery Tomato and Cheese Sauce. BBQ
The perfect zucchini au gratin with fiery tomato and cheese sauce. bbq recipe with a picture and simple step-by-step instructions.
- 2 Pc. Medium-Sized zucchini
- 2 Pc. Garlic clove
- 2 tsp Tomato paste
- 100 g Tomatoes happening (can)
- 1 tsp Oregano
- Black pepper
- 4 Pc. Buffalo mozzarella balls
- 0,5 tsp Chili
- Olive oil
- Salt
- Cut the zucchini lengthways 1 about 3 – 4 mm thick slices. Place on kitchen paper and salt on both sides. Let sit for at least 30 minutes.
- Meanwhile mix the tomatoes with the pulp, the chopped garlic and the spices. Be careful with the salting, the zucchini bring salt with them. If you like it even more fiery, there is no upper limit to the dosage of the chilli. Put the whole thing aside. Cut the mozzarella into slices.
- Wipe off the water that has formed from the zucchini and put the parts on the grill. Grill directly on both sides until they have turned color and a grill pattern is visible. Remove from the grill and cut into thirds with the knife. Pour into small ovenproof casserole dishes greased with olive oil (I use Spanish cazuelas) and pour the tomato sauce over them. Cover with the mozzarella slices and place back on the grill over direct heat. This takes 5 to 7 minutes until everything is baked. Cool a little and serve on wooden boards.
- The recipe can of course also be prepared in the oven. Then it’s a classic zucchini alla parmigiana. Which I adapted here for the summer barbecue and literally set fire to the recipe, not only in terms of preparation, but also in taste.
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