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Zucchini gratin from the oven with fresh salmon and spinach
A gratin with potatoes and zucchini. Salmon and spinach in between and a layer of panko on top.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the garlic and cut finely. Wash the zucchini and cut into thin slices of ½ inch thick.
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Heat the oil in a wok or frying pan and fry the garlic for 1 min on low heat. Raise the heat, add the spinach in parts and let it shrink.
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Keep shoving well. Put the spinach in a colander, drain and press the back of a spoon with as much moisture as possible from the spinach.
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Mix the cream with the rosemary and cut the salmon into 2 cm cubes. Divide the potato slices over the bottom of the oven dish.
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Then divide the spinach and salmon over it. Season with pepper and salt.
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Divide this between the tiles and the courgette and the potato slices.
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Pour the cream mixture over it and sprinkle with the panko. Bake for about 30 minutes in the middle of the oven.
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Nutrition
720Calories
Sodium13% DV320mg
Fat62% DV40g
Protein68% DV34g
Carbs18% DV53g
Fiber24% DV6g
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