Saturday, May 16, 2009

kabak graten(zucchini gratin)

I love autumn in Long Island.
But spring..
grey,rainy(sometimes 4-5 days) so boring!
Another day. No sun again, not shown up once ; (

(i got this recipe one of my friend,haven't tried yet.
that's why i 'm publishing without photo).

Sounds good. If anyone try before me please, please write a comment.

5 small zucchinies
1/2 cup feta cheese(crumbled)
1 tablespoon fresh dill(finely chopped)
1 teaspoon mint(fresh or dry)
Peel the zucchinies and cut them half in lenghtwise. Remove and discard the seeds.
Combine the filling ingredients and fill in the zucchinies.

2 tablespoon olive oil or corn oil
2 tablespoon flour
2/4 cup milk

Put oil in a small bowl. Add the flour and mix with a wood spoon. Add milk(warm) and stir slowly. Cover the zuhuccinies with this sauce.
Cook in preheated oven(400 F) untill tops are golden brown.


  1. I laaahv this recipe! I'm trying it tomorrow (gotta get zucchinies!)
    Than you for being such an entrepreneur in recipes.
    Enjoy eating fresh and vegetable-based dishes!

  2. I did try this recipe. The result – I was absolutely thrilled with the taste & texture of the whole dish!

    I cooked Zucchini Gratin as the dinner for two: my husband and I. 5 small zucchinis are just enough for the 2 only! If you have a party of 4 to feed, please count on seconds.

    I have added a lot of other fresh herbs, a bit of salt and pepper, and some other spices we adore in our family.

    Also, the sauce amount for 5 zucchinis needs to be doubled. This amount will be enough to cover the tops of the veggie halves. If you wish a generous amount of sauce, triple or even quadruple it.

    You won't be disapointed with this dish! We loved it. And we ate it all – to the last morsel!

  3. to Discovery Women;
    Thanks for the photo and the tips!
    Looks delicious!
    I love herbs too so adding different herbs is a great idea.
    I am glad you both liked it.


I' m loving to read your comments:)


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