For two people: 150 g mushrooms 2 tablespoons lemon juice (Each 15 ml) 1 zucchini (150 g) 500 g of boiled potatoes

with skin 1 tablespoon butter (10 g) 1 tablespoon of flour (10 g) 250 ml of milk fat 1.5% 1 clove of garlic 2 tablespoons grated Parmesan cheese (20 g) nutmeg, pepper, salt with herbs bunch parsley Margarine 1 teaspoon (4 g) 3 tablespoons crushed hard bread (10 g each) 100 g of lettuce 1 carrot (100 g) 2 tablespoons fruit vinegar (30 ml) 1 teaspoon of safflower oil (5 ml) teaspoon mustard 1 pinch of sugar cane small onion (25 g) Per person: 460 kcal Fat 15 g - 30% Protein 18 g - 16% Carbohydrates 60 g - 54% 5 bread units UP Fibers 35% Potato gratin with zucchini Prep time: ~ 60 minutes Preparation: 1. Clean the mushrooms, cut into slices and sprinkle with lemon juice. 2. Clean the zucchini, washed and cut into slices. Peel the potatoes cooked, let cool and slice. 3. Heat the butter in a saucepan for the sauce. Beat with whisk the flour with the butter and heat until, beating the dough with a yellow colored, form bubbles. Then pour slowly and whisking the milk. Boil the sauce briefly. Simmer and always beating, cook for 10 minutes. Pour in the sauce, minced garlic and half the Parmesan cheese and mix. Season to taste with nutmeg, salt, pepper and herbs. 4. Separate the parsley leaves, wash them, dry them with a cloth, chop and mix with the sauce. 5. Grease with margarine container for grilling. Pour half of the potatoes and fill with the mushrooms. 6. Pour over the remaining potatoes and zucchini, pour the batter on top and sprinkle with the remaining Parmesan cheese and croutons. 7. Bake in a preheated oven at 180-200 C for 15-20 minutes. 8. Separate the lettuce leaves, washed and dried with a cloth. Clean carrots, peeling and grating. Serve with a fruit vinegar dressing, safflower oil, mustard, salt with herbs, sugar cane and, if necessary, 1 or 2 tablespoons of water, plus the chopped onion. Remove the gratin from the oven and serve with the salad.
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