Chicken Zucchini Gratin


Unlike other gratin vegetables, pumpkin gratin is a much more satisfying and delicious recipe with plenty of minced meat sauce. When the minced meat sauce, which resembles a Bolognese sauce, and the bechamel sauce combine, a flavor reminiscent of lasagna emerges and the mouths are watering.

Anyone who eats pumpkin gratin, whose presentation is as appetizing as its taste, will love it and your seats will swell.

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-5 squash
-1 tablespoon of olive oil
-1 chicken breast

For the Baschamel sauce;

-2 tablespoons of oil
-2 tablespoons of flour
-1.5 glasses of milk
-1 piece of butter
-1 teaspoon of black pepper
-1 teaspoon of ground
-red pepper

40 Minutes

5 Servings

How to make

First of all, let's boil our chicken breast with enough water to cover it and cut it into cubes. (You can diffuse the water to use for something else).
Let us lightly roast the zucchini we grate with 1 tablespoon of olive oil in our non-stick teflon pan with the large side of the grater.
Let's grease our ovenware and place the roasted zucchini in our bowl by pressing it with a flat top.
For our Başamel sauce, let's roast our flour with our oil before it gets too dark, until the smell of the flour emerges.
In order to avoid lumps, let's add our milk gradually by mixing it with the beater, let's cook by mixing.
When it starts to boil, let's add a piece of butter, black pepper, red pepper and salt into it and take it from the very stove.
Let's mix our Başamel sauce with the cubes of chicken and spread them on the zucchini in our ovenware.
Finally, let's place our grated cheddar cheese on top.
Let's cook our cheddar cheeses until they are red in our oven that we have heated at 200 degrees.
Let's take it from the oven and serve it by slicing when the first heat comes out.
Our delicious meal that we can enjoy with pleasure is ready. Bon appetit

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