Quinoa and courgette gratin

Quinoa and courgette gratin

Total: 1 hr 5 min. | Active: 20 min.
Nutritional value / people: 552 kcal
, Fat: 26 g
, Carbohydrate: 46 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g courgettes, cut into 5-mm-thick slices
250 g quinoa
100 g carrots, cut into thin slices
1 organic orange, use grated zest only
4 dl vegetable bouillon
2 dl single cream for sauces


200 g ham in slices, cut into small cubes
6 tbsp grated Sbrinz
3 tbsp pine nuts
1 tsp sugar
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How it's done

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Mix the courgette and all other ingredients up to and including half of the orange zest in the prepared tin. Pour over the stock and the single cream.


Approx. 30 mins. in the centre of an oven preheated to 200°C, remove.


Separate the quinoa with a fork. Mix the ham with all the remaining ingredients, including the rest of the orange zest, and arrange on top.

Return to the oven for approx. 15 mins.

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