Grease the gratin dish. Rinse the zucchini, cut into slices and cook in boiling hot salted water for 7 minutes. Drain zucchini, spread evenly with chanterelles on the fat, season. Prepare light sauce according to the instructions (water is scarce). Add wine and melt cheese wedges while stirring. Pour the sauce over the casserole and bake in the oven at 225 °C for half an hour.
Serve with boiled potatoes.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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