This is a really easy way of using leftovers, when preparing some spinach from my previous post Almost Creamed Spinach, just cook some extra and keep it in the fridge to use the following nights!
For this recipe, just pan fry in a really hot pan a 350 gr lamb fillet, then slice in half and then each half in smaller pieces (around 1 cm thick). Reheat the spinach and sprinkle some grated cheese on top.
Like everybody else, every time I listen to the word gratin, my mouth waters, and then my brain sends me a clear message, stay away, it will take hours on a treadmill to burn off all that fat… This might be true when eating out and it is still a not so healthy option, but when eating in, nothing stops you from enjoying a gratin once in a while.
I have chosen zucchini for this recipe because it is an easy and fast cooking veggie that is very low in carbs and cals and goes really well with dairy produce.
You can substitute them for cauliflower, green asparagus, broccoli… but this particular one when it’s done, looks a bit like a pizza, and it can be a really good way to make children eat their veggies 😉
Ingredients (serves 2):
100 ml of half fat cream
100 ml of low fat milk
75 gr of low fat mozzarella cheese grated
75gr of gruyere or parmesan cheese grated
Salt and pepper
Pre heat the oven to 170C.
Wash the zucchini and cut it into really thin roundels. The thinner the better, discard the two ends of it and set the roundels in an oven proof tray forming a layer of slices. Sprinkle with salt and pepper. Mix the milk and the cream in a bowl and pour over the zucchini, cover with the cheese evenly making sure the cheeses are mixed.
Bake for 15 minutes then turn on the grill and bake for 5 more minutes until the cheese is toasted and looks like a gratin. It will depend on your oven and the distance between the tray and the grill, so keep an eye on it as it can burn really quick!
You can also use this dish as a side dish for a lean protein source such as chicken or grilled fish.