ReceptnaptárGratin de courgettes (courgette gratin)
Courgette gratin is a light yet filling side dish or vegetarian main from the summer French kitchen. Frying and draining the courgettes keeps the gratin from being watery. Nutmeg, Gruyère and cream: simple and tasty.
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Ingredients
Method
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- Slice the courgettes, salt them, drain in a colander for 15 minutes, then squeeze dry with paper towels.
- Soften the onion and garlic in olive oil for 3 minutes, add the courgettes, and fry over high heat for 8-10 minutes until golden and their liquid has evaporated.
- Preheat the oven to 180 °C (165 °C fan). Butter a gratin dish.
- Whisk the eggs with the cream, nutmeg, salt and pepper, and stir in half the cheese.
- Put the courgettes in the dish, pour the egg mixture over, and sprinkle with the remaining cheese and breadcrumbs.
- Bake for 30-35 minutes until set and golden. Rest 5 minutes, then serve.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Salt and drain the courgettes.
- Fry over high heat, don't steam them.
- Nutmeg goes well with it.
- Good cold too.
Frequently asked questions
Can it be made ahead?
Yes, assembled but unbaked, one day ahead.
Can it be frozen?
Yes, for 2 months.
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