Zucchini gratin with mint and feta by Laurent Mariotte

Ingredients

5 servings

• 6 thin courgettes
• 300 g feta cheese
• 10 fresh mint leaves
• 1 dl olive oil
• fine grey sea salt
• Espelette pepper

Steps

1. 1

   Preheat the oven to 170°C.

2. 2

   Wash the zucchini. Slice into 3/4 mm thick rounds using a mandoline.

3. 3

   Place in a bowl. Season with salt and Espelette pepper.

4. 4

   Add the olive oil and finally the dried mint leaves, crushing them between your fingers (or finely chopped fresh mint leaves).

5. 5

   Mix everything together so the aromas combine.

6. 6

   Crumble half of the feta at the bottom of the gratin dish. Arrange the zucchini slices on top in a rosette pattern, packing them as tightly as possible.

7. 7

   Cover with the remaining crumbled feta. Bake for 40 minutes and enjoy hot or warm.