{"id":74,"date":"2007-07-11T19:36:56","date_gmt":"2007-07-11T19:36:56","guid":{"rendered":""},"modified":"2016-01-10T16:54:21","modified_gmt":"2016-01-10T15:54:21","slug":"gratin-de-courgettes","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=74","title":{"rendered":"Gratin de courgettes"},"content":{"rendered":"

Un gratin de courgettes flottard! Souvent oui mais pas ici. La courgette est un aliment qu’il faut assaisonner fortement sous peine de s’ennuyer en le mangeant. LA<\/u> recette qui tue sa race…
\n<\/p>\n

Pr\u00e9paration<\/h3>\n

20 min<\/p>\n

Cuisson<\/h3>\n

20 min \u00e0 Th.9<\/p>\n

Ingr\u00e9dients pour 4 personnes<\/h3>\n
    \n
  • 1,5kg de courgettes<\/li>\n
  • 15cl de cr\u00e8me fra\u00eeche<\/li>\n
  • 150g de gruy\u00e8re r\u00e2p\u00e9<\/li>\n
  • noix de muscade r\u00e2p\u00e9e<\/li>\n
  • sel<\/li>\n<\/ul>\n

    Pr\u00e9paration<\/h3>\n
      \n
    1. Peler les sourgettes puis les r\u00e2per en laissant un peu de peau. Les faire suer dans une po\u00eble \u00e0 sec (sans mati\u00e8re grasse) jusqu’\u00e0 ce qu’elle deviennent presque transparentes.<\/li>\n
    2. Verser les courgettes dans une passoire \u00e0 l\u00e9gumes et laisser \u00e9goutter de 15 \u00e0 20 minutes en les pressant en temps en temps avec le dos d’une cuiller.<\/li>\n
    3. Une fois que les courgettes sont \u00e9goutt\u00e9es, pr\u00e9chauffer le four \u00e0 thermostat 9.<\/li>\n
    4. Transf\u00e9rer les courgettes dans un saladier et assaisonner avec la cr\u00e8me, le sel et la muscade r\u00e2p\u00e9e. Ajouter une poign\u00e9e de gruy\u00e8re r\u00e2p\u00e9 et m\u00e9langer.<\/li>\n
    5. Verser le m\u00e9lange dans un plat \u00e0 four et couvrir avec le reste du fromage. Enfourner et faire gratiner 20 minutes. Servir chaud.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Un gratin de courgettes flottard! Souvent oui mais pas ici. La courgette est un aliment qu’il faut assaisonner fortement sous peine de s’ennuyer en le mangeant. LA recette qui tue sa race… T\u00e9l\u00e9charger l’article au format PDF<\/p>\n","protected":false},"author":1,"featured_media":259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,1],"tags":[131,58,91,78],"class_list":["post-74","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumes","category-plats","tag-courgette","tag-creme-fraiche","tag-gruyere","tag-muscade"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/74","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=74"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/74\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/259"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=74"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=74"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=74"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}