Courgette Gratin

by Linda Dangoor, featured in From The Tigris To The Thames

Published by Green Bean Books

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Introduction

A summer dish that is very popular and homely all over France. Every household makes this dish during the hot summer months when there is an abundance of courgettes. The courgettes are sometimes sliced, grated or cubed, then steamed, stir-fried or blanched in water or milk, before being coated with a mixture of eggs, cream or crème fraîche and grated cheese. I make this dish with a breadcrumb gratin top very often. I serve it warm or cold with a simple salad on the side.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

From The Tigris To The Thames

Image of Linda Dangoor's Courgette Gratin — Photo by Linda Dangoor

Ingredients

Serves: 4

Metric U.S.

2 tablespoons olive oil
2 banana shallots (thinly sliced)
½ teaspoon salt
½ teaspoon freshly ground black pepper
500 grams courgettes (about 3), thinly sliced using a mandolin or a sharp knife
2 large eggs
85 millilitres milk
3 tablespoons double cream or crème fraîche
a light grating of nutmeg (optional)
50 grams finely grated Emmental or Gruyere cheese
50 grams ricotta or cottage cheese
2 teaspoons cornflour mixed with 4 tablespoons milk or water

FOR THE TOPPING

60 grams finely grated Emmental or Gruyere cheese
1 tablespoon panko breadcrumbs
1 tablespoon butter cut into 3 pieces, (plus extra for greasing)

2 tablespoons olive oil
2 banana shallots (thinly sliced)
½ teaspoon salt
½ teaspoon freshly ground black pepper
1lb 2 ounces zucchini (about 3), thinly sliced using a mandolin or a sharp knife
2 large eggs
⅓ cup milk
3 tablespoons heavy cream or crème fraîche
a light grating of nutmeg (optional)
⅓ cup finely grated Emmental or Gruyere cheese
scant ¼ cup ricotta or cottage cheese
2 teaspoons cornstarch mixed with 4 tablespoons milk or water

FOR THE TOPPING

½ cup finely grated Emmental or Gruyere cheese
1 tablespoon panko breadcrumbs
1 tablespoon butter cut into 3 pieces, (plus extra for greasing)

Method

Courgette Gratin is a guest recipe by Linda Dangoor so we are not able to answer questions regarding this recipe

You will need a 20cm/8in round or square ovenproof dish for a thicker gratin or a rectangular dish 20 x 35cm/8 x 14in for a slim one.

Butter an ovenproof dish and set aside.
Heat the olive oil in a large pan. When hot, add the shallots, salt and black pepper. Stir-fry for a minute or so and then cover the pan and cook on a medium-low heat for 10 minutes, stirring from time to time, until the shallots soften a little.
Mix in the courgette slices and cover the pan. Cook on medium heat for another 5 minutes. Then take off the heat and spread the vegetables in the buttered ovenproof dish in one even layer. Set aside to cool down.
Preheat the oven to 160°C Fan (180°C/350°F/Gas Mark 4).
Beat the eggs in a bowl, then mix in the milk, the cream or crème fraîche, the nutmeg (if using), grated cheese, ricotta or cottage cheese and the blended cornflour slurry. Pour the mixture over the cooled courgettes and spread evenly.
For the topping, mix the breadcrumbs with the grated cheese and scatter evenly over the top of the creamy egg mixture. Pop the butter pieces on top.
Bake for 30–40 minutes or until the top is golden brown.
Serve at room temperature with a leafy salad.

You will need a 20cm/8in round or square ovenproof dish for a thicker gratin or a rectangular dish 20 x 35cm/8 x 14in for a slim one.

Butter an ovenproof dish and set aside.
Heat the olive oil in a large pan. When hot, add the shallots, salt and black pepper. Stir-fry for a minute or so and then cover the pan and cook on a medium-low heat for 10 minutes, stirring from time to time, until the shallots soften a little.
Mix in the zucchini slices and cover the pan. Cook on medium heat for another 5 minutes. Then take off the heat and spread the vegetables in the buttered ovenproof dish in one even layer. Set aside to cool down.
Preheat the oven to 160°C Fan (180°C/350°F/Gas Mark 4).
Beat the eggs in a bowl, then mix in the milk, the cream or crème fraîche, the nutmeg (if using), grated cheese, ricotta or cottage cheese and the blended cornstarch slurry. Pour the mixture over the cooled zucchini and spread evenly.
For the topping, mix the breadcrumbs with the grated cheese and scatter evenly over the top of the creamy egg mixture. Pop the butter pieces on top.
Bake for 30–40 minutes or until the top is golden brown.
Serve at room temperature with a leafy salad.