Zucchini Parmentier

Zucchini Parmentier, this recipe with zucchini allows you to change the way you consume zucchini, which are abundant in late summer. Zucchini Parmentier tolerates freezing well, you can easily make a larger one to store the excess. Zucchini Parmentier goes well with meat, but also fish. A little starchy foods and voila, you have a complete dish.

Courgette Parmentier recipe for 4 people
Ingredients :

  • 1 kg of zucchini
  • 300 g of potatoes
  • 4 minced steaks
  • 2 teaspoons of heavy cream
  • 200 g smoked bacon
  • 2 onions
  • 1 tablespoon of olive oil
  • ½ bunch of parsley
  • 2 teaspoons of thyme

Instructions

  1. Preheat the oven to 200 °.
  2. Peel the zucchini then cut them into small cubes.
  3. Boil a large volume of salted water.
  4. In the first broth, throw in the zucchini for 2 minutes, then, using a skimmer, reserve the zucchini, keeping the water for the potatoes.
  5. Peel the potatoes then cut them into small cubes.
  6. Cook them in the first broth of the zucchini for 15 to 20 minutes depending on the potatoes.
  7. In a salad bowl, mix and crush the zucchini and potatoes in a vegetable press.
  8. Salt and pepper.
  9. Heat the oil in a pan.
  10. Cut and mince the onions, chop the parsley after rinsing it.
  11. Brown them in the pan then add the steaks. Salt and pepper.
  12. Separate the steaks with a fork as soon as they are cooked.
  13. Butter a baking dish and start with a first layer of vegetables.
  14. Add the meat and finish with a layer of vegetables.
  15. Smooth with a fork.
  16. Sprinkle a little breadcrumbs.
  17. Place in a hot oven for 30 minutes

Preparation time: 30 minutes
Cooking time: 30 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Zucchini Parmentier

My favorite wine for this Côte de Provence recipe Grape variety: Syrah; Grenache; Cabernet Sauvignon
Temperature between 09 ° and 10 °

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