GRATIN DE COURGETTES FERMIER



400 g (0,88 lbs) frozen sliced zucchini 4 nice potatoes 60 g (0,132 lbs) low-fat camembert 1 large tin of garlic and tomato pulp frozen parsley 2 tsp breadcrumbs 2 tsp margarine salt and pepper


Preheat the oven to th. (220°C-430). Thaw zucchini as directed on package. Peel the potatoes and slice them in thin slices.

Cut the Camembert into strips. Mix the tomato pulp with the garlic and parsley. Salt and pepper. In a dish a gratin, alternate layers of potatoes and zucchini.

Salt and pepper lightly with each layer. 

Finish with the strips of camembert and a layer of zucchini. 

Cover with the tomato coulis. 

Sprinkle with breadcrumbs and sprinkle with margarine.

Cook in the oven for 40 minutes.

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