Oven-baked gratinated cucumbers, a delicious side dish that pairs well with any meal and a different way to enjoy cucumbers even cooked. It’s obvious that this way, you risk losing almost all the organoleptic properties, but every now and then you can do it, just to vary a bit. I really like to experiment and so when I have a bit more time, I dedicate myself to the most diverse and strange preparations. When the results are excellent, I make them available to everyone. It’s a super tasty recipe that is easily prepared and doesn’t require cooking skills, not even the effort to peel them, because you just need to wash them very well.
If you love particular but easy and quick recipes, then don’t miss the following links:
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.5 lbs cucumbers
- 4 tbsp extra virgin olive oil
- 4 tbsp breadcrumbs
- 1 sprig basil
- to taste chives
- to taste salt
Tools
- 1 Baking dish
- 1 Bowl
- 1 Knife for vegetables
- 1 Cutting board
Preparation
First, soak the cucumbers for just a few minutes, as we will use them with the skin on. Then rinse them under running water to remove any impurities and dry them well. With a sharp knife or one suitable for cutting vegetables, remove the stem if present. Cut them into diagonal slices, no less than half an inch thick, and place them in a large salad bowl.
Add a whole clove of garlic because it will be easier to remove if you don’t like it in your bite. Also add the chives along with the basil broken up by hand, adjust the salt, and mix.
Finally, sprinkle with breadcrumbs and immediately bake in a preheated oven at 392°F, letting them cook for about 30 minutes or until the cucumbers are golden brown.
Serve our Oven-Baked Gratinated Cucumbers hot, but they are also delicious at room temperature
Tips
We can store the gratinated cucumbers in the refrigerator for one or two days, but they obviously won’t be as crunchy as freshly baked.
Before putting them in the fridge, place them in a glass or ceramic airtight container, avoid plastic carefully, at most you can use silicone.
I would absolutely avoid freezing them because once thawed, even in the fridge, they would lose a lot in texture, in short, they would be really bad.
