MACARONI GRATIN WITH ROASTED ZUCCHINI
Portions : 4 - Preparation time : 10 minutes - Cooking time : 25 minutes
Ingredients
- 2 l (8 cups) macaroni, cooked al dente
- 1 l (4 cups) zucchini, cubed
- 60 ml (4 tablespoons) olive oil
- 5 ml (1 tsp.) herbes de Provence
- 2 garlic cloves, chopped
- 250 ml (1 cup) Cheddar or mozzarella cheese, grated
- salt and pepper to taste
Béchamel sauce
- 60 ml (1/4 cup) butter
- 60 ml (1/4 cup) flour
- 1l (4 cups) milk
- 1 pinch nutmeg
- 250 ml (1 cup) cheese, grated
- salt and pepper to taste
Preparation
- Preheat oven, rack in center, on broil.
- For the béchamel sauce, melt the butter in a saucepan, add the flour and stir for 1 to 2 minutes.
- While whisking, gradually stir in the milk over medium heat, then bring the mixture to the boil and cook for about 5 minutes, until smooth and creamy.
- Add a pinch of nutmeg, then the cheese. Check seasoning.
- In a hot frying pan, sauté the zucchini in a little oil for 5 minutes.
- Add the herbes de Provence and garlic. Check seasoning.
- In a bowl, combine the béchamel sauce, zucchini and macaroni.
- Place the mixture in a gratin dish, cover with grated cheese and bake in the oven for 2-3 minutes.