Description
This zucchini gratin is a creamy and comforting dish made with tender sautéed courgettes, rich cream, and melted Gruyère cheese baked until golden and bubbling. Perfect as a side dish or light vegetarian meal.
Ingredients
- 4 medium zucchinis, thinly sliced
- 200 ml heavy cream
- 100 g Gruyère cheese, grated
- 2 garlic cloves, minced
- 30 g butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 teaspoon nutmeg (optional)
- 2 tablespoons grated Parmesan cheese for topping (optional)
Instructions
- Preheat your oven to 180°C (350°F) and lightly grease a baking dish with butter.
- Wash and thinly slice the zucchinis into even rounds.
- Mince the garlic cloves finely.
- Melt the butter in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
- Add the zucchini slices, season with salt and black pepper, and sauté for 5 to 7 minutes until slightly softened.
- Transfer the zucchini mixture into the prepared baking dish and spread evenly.
- Pour the heavy cream evenly over the zucchini.
- Sprinkle the grated Gruyère cheese over the top. Add Parmesan cheese if desired.
- Bake uncovered for 30 to 35 minutes until golden brown and bubbling.
- Let the gratin rest for 5 minutes before serving.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Sautéing the zucchini first helps reduce excess moisture and prevents a watery gratin.
- Gruyère can be replaced with mozzarella, cheddar, or Emmental cheese.
- Add breadcrumbs or Parmesan cheese for a crispier topping.
- Fresh thyme or oregano adds extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
