{"id":14179,"date":"2025-07-09T10:15:31","date_gmt":"2025-07-09T10:15:31","guid":{"rendered":"https:\/\/www.spainrecipes.top\/?p=14179"},"modified":"2025-07-09T10:15:32","modified_gmt":"2025-07-09T10:15:32","slug":"receta-de-gratinado-de-calabacin","status":"publish","type":"post","link":"https:\/\/www.spainrecipes.top\/?p=14179","title":{"rendered":"Receta de gratinado de calabac\u00edn"},"content":{"rendered":"\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Gratinado de Calabac\u00edn Casero: Cremoso, Sabroso y Con esa Capa Dorada Perfecta \ud83e\udd52\ud83e\uddc0\u2728<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Este plato es ideal para aprovechar los calabacines de temporada y es un favorito de la familia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Para el Gratinado:<\/strong>\n<ul class=\"wp-block-list\">\n<li>3-4 <strong>calabacines medianos<\/strong> (aproximadamente 1 kg), lavados<\/li>\n\n\n\n<li>1 cucharada de <strong>aceite de oliva extra virgen<\/strong><\/li>\n\n\n\n<li>1 <strong>cebolla mediana<\/strong>, finamente picada<\/li>\n\n\n\n<li>2 dientes de <strong>ajo<\/strong>, picados<\/li>\n\n\n\n<li>Sal y pimienta negra reci\u00e9n molida, al gusto<br><br><\/li>\n\n\n\n<li><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Para la Salsa Cremosa:<\/strong>\n<ul class=\"wp-block-list\">\n<li>2 cucharadas de <strong>mantequilla sin sal<\/strong><\/li>\n\n\n\n<li>2 cucharadas de <strong>harina de trigo<\/strong> de todo uso<\/li>\n\n\n\n<li>1 \u00bd tazas (360 ml) de <strong>leche<\/strong> (entera o semidesnatada), tibia<\/li>\n\n\n\n<li>\u00bd cucharadita de <strong>nuez moscada<\/strong> rallada (fresca si es posible, realza el sabor)<\/li>\n\n\n\n<li>\u00bc cucharadita de <strong>sal<\/strong><\/li>\n\n\n\n<li>Pizca de <strong>pimienta blanca<\/strong> (opcional, para no oscurecer la salsa)<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Para la Capa Superior (Crujiente y Dorada):<\/strong>\n<ul class=\"wp-block-list\">\n<li>1 taza (aproximadamente 100 g) de <strong>queso rallado<\/strong> (Gruy\u00e8re, Emmental, mozzarella, o una mezcla que gratine bien)<\/li>\n\n\n\n<li>\u00bc taza (30 g) de <strong>pan rallado<\/strong> (Panko es ideal para extra crujido)<\/li>\n\n\n\n<li>1-2 cucharadas de <strong>perejil fresco<\/strong> picado (opcional, para color y frescura)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Utensilios:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Fuente para horno (aproximadamente 20&#215;30 cm o redonda de 24-26 cm)<\/li>\n\n\n\n<li>Mandolina o cuchillo afilado (para cortar el calabac\u00edn)<\/li>\n\n\n\n<li>Sart\u00e9n grande<\/li>\n\n\n\n<li>Cazo peque\u00f1o para la salsa<\/li>\n\n\n\n<li>Batidor de varillas<\/li>\n\n\n\n<li>Bol mediano<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Instrucciones:<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Paso 1: Preparar los Calabacines<\/strong><\/h4>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Precalienta el horno a 190\u00b0C (375\u00b0F).<\/strong> Engrasa ligeramente tu fuente para horno.<\/li>\n\n\n\n<li>Lava los <strong>calabacines<\/strong>. Puedes cortarlos en rodajas finas (unos 3-5 mm de grosor) con un cuchillo afilado o una mandolina. Tambi\u00e9n puedes cortarlos en semic\u00edrculos si son muy grandes.<\/li>\n\n\n\n<li>En una sart\u00e9n grande, calienta el <strong>aceite de oliva<\/strong> a fuego medio. A\u00f1ade la <strong>cebolla picada<\/strong> y sofr\u00ede durante 3-5 minutos hasta que est\u00e9 transl\u00facida y ablandada.<\/li>\n\n\n\n<li>Incorpora el <strong>ajo picado<\/strong> y sofr\u00ede por 1 minuto m\u00e1s hasta que est\u00e9 fragante.<\/li>\n\n\n\n<li>A\u00f1ade las <strong>rodajas de calabac\u00edn<\/strong> a la sart\u00e9n. Cocina durante unos 5-7 minutos, removiendo ocasionalmente, hasta que los calabacines se ablanden ligeramente y suelten parte de su agua. No busques cocinarlos por completo, solo ablandarlos un poco. Sazona con sal y pimienta al gusto. Retira del fuego.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Paso 2: Preparar la Salsa Cremosa (Bechamel con Queso)<\/strong><\/h4>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>En un cazo peque\u00f1o, derrite la <strong>mantequilla<\/strong> a fuego medio.<\/li>\n\n\n\n<li>Cuando la mantequilla se haya derretido, a\u00f1ade la <strong>harina<\/strong> y mezcla vigorosamente con un batidor de varillas durante 1 minuto para crear un roux (pasta).<\/li>\n\n\n\n<li>Gradualmente, vierte la <strong>leche tibia<\/strong> sobre el roux, batiendo constantemente para evitar grumos. Contin\u00faa batiendo a fuego medio hasta que la salsa espese y quede suave y cremosa (unos 3-5 minutos).<\/li>\n\n\n\n<li>Retira del fuego y a\u00f1ade la <strong>nuez moscada<\/strong>, la <strong>sal<\/strong> y la <strong>pimienta blanca<\/strong> (si la usas). Mezcla bien.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>P3: Montar el Gratinado<\/strong><\/h4>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>En la fuente para horno preparada, extiende una fina capa de la salsa cremosa en el fondo.<\/li>\n\n\n\n<li>Coloca una capa de las rodajas de calabac\u00edn ligeramente cocidas sobre la salsa.<\/li>\n\n\n\n<li>Cubre el calabac\u00edn con otra capa de salsa cremosa.<\/li>\n\n\n\n<li>Repite las capas de calabac\u00edn y salsa, terminando con una capa de salsa en la parte superior.<\/li>\n\n\n\n<li>En un bol mediano, mezcla el <strong>queso rallado<\/strong> y el <strong>pan rallado<\/strong>. Si usas perejil fresco, a\u00f1\u00e1delo aqu\u00ed.<\/li>\n\n\n\n<li>Espolvorea esta mezcla de queso y pan rallado uniformemente sobre la \u00faltima capa de salsa.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>P4: Hornear hasta que D\u00f3re<\/strong><\/h4>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Lleva la fuente al horno precalentado y <strong>hornea durante 25-35 minutos<\/strong>, o hasta que el gratinado est\u00e9 burbujeante y la capa superior est\u00e9 bellamente dorada y crujiente.<\/li>\n\n\n\n<li>Retira del horno y deja reposar durante unos 5-10 minutos antes de servir. Esto permite que el gratinado se asiente y sea m\u00e1s f\u00e1cil de servir.<br><br><br><\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Consejos para un Gratinado de Calabac\u00edn de 10:<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>No Cocinar Demasiado el Calabac\u00edn:<\/strong> Solo quieres ablandarlo un poco para que termine de cocinarse en el horno sin volverse aguado.<\/li>\n\n\n\n<li><strong>Drenar el Calabac\u00edn:<\/strong> Si los calabacines son muy grandes o tienen mucha agua, puedes salarlos en un colador durante 15-20 minutos antes de cocinarlos para que suelten el exceso de l\u00edquido. Luego enju\u00e1galos y s\u00e9calos muy bien.<\/li>\n\n\n\n<li><strong>Queso:<\/strong> Experimenta con diferentes quesos. Un poco de queso cheddar fuerte o provolone puede dar un sabor m\u00e1s intenso.<\/li>\n\n\n\n<li><strong>Variantes:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Puedes a\u00f1adir otras verduras como patatas en rodajas muy finas (coc\u00ednalas previamente), espinacas salteadas o champi\u00f1ones.<\/li>\n\n\n\n<li>Para un toque ahumado, a\u00f1ade un poco de piment\u00f3n ahumado a la salsa.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Gratinado de Calabac\u00edn Casero: Cremoso, Sabroso y Con esa Capa Dorada Perfecta \ud83e\udd52\ud83e\uddc0\u2728 Este plato es ideal para aprovechar los calabacines de temporada y es un favorito de la familia. [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":14180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-14179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Receta de gratinado de calabac\u00edn - Rspecetas en espa\u00f1ol<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.spainrecipes.top\/?p=14179\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta de gratinado de calabac\u00edn - Rspecetas en espa\u00f1ol\" \/>\n<meta property=\"og:description\" content=\"Gratinado de Calabac\u00edn Casero: Cremoso, Sabroso y Con esa Capa Dorada Perfecta \ud83e\udd52\ud83e\uddc0\u2728 Este plato es ideal para aprovechar los calabacines de temporada y es un favorito de la familia. 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