- 3 cups vegetable oil or 750 ml, for deep frying
- 1½ kg zucchini, cut into large cubes
- 1 kg eggplant, cut into large cubes
- ½ kg onions, peeled and cut into large cubes
- ½ kg chicken breast fillets, cut into thin strips
- ½ teaspoon ground cardamom
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- 3 tablespoons fresh parsley, chopped
- For the béchamel sauce:
- 4 cups milk or 1 liter
- 1 sachet MAGGI Idea of the Day Béchamel Mix
- 1½ cups mozzarella cheese or 150 g, grated
- ¼ cup fresh breadcrumbs or 25 g
Zucchini Gratin
INGREDIENTS
Zucchini Gratin with
Zucchini Gratin with 
- 3 cups vegetable oil or 750 ml, for deep frying
- 1½ kg zucchini, cut into large cubes
- 1 kg eggplant, cut into large cubes
- ½ kg onions, peeled and cut into large cubes
- ½ kg chicken breast fillets, cut into thin strips
- ½ teaspoon ground cardamom
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- 3 tablespoons fresh parsley, chopped
- For the béchamel sauce:
- 4 cups milk or 1 liter
- 1 sachet MAGGI Idea of the Day Béchamel Mix
- 1½ cups mozzarella cheese or 150 g, grated
- ¼ cup fresh breadcrumbs or 25 g
NUTRITIONAL INFORMATION
Zucchini Gratin with
Zucchini Gratin with
- Energy 680 (Kcal)
- Protein 44 (g)
- Carbohydrate 56 (g)
- Total Fat 33 (g)
HOW TO PREPARE
Zucchini Gratin with
Zucchini Gratin with
1
Deep fry zucchini and eggplant cubes until golden brown. Place them on a kitchen paper to remove any excess oil.
2
Heat 2 tablespoons of vegetable oil in a large pan, sauté the onions for 2-3 minutes or until tender. Add the chicken pieces, cardamom powder, coriander powder and black pepper. Cook for 3-4 minutes with constant stirring. Stir in parsley and season with salt to taste. Remove from heat.
3
In a separate saucepan, mix the milk with the MAGGI Secrets Béchamel Mix, bring to boil and cook for 2 minutes until the sauce reach the desired thickness.
4
Spoon 2 spoons of the béchamel sauce into the bottom of an oven dish, arrange the eggplant and zucchini cubes and add the chicken mixture on top.
5
Pour the rest of the béchamel sauce over the chicken and vegetable mixture. Combine cheese and bread crumbs and sprinkle over the béchamel sauce.
6
Bake in a 180°C preheated oven for 20-25 minutes or until top is golden.
REVIEWS
Zucchini Gratin with
