🥒 Courgette gratin
Gratin de courgettes is a French baked dish of sliced courgettes (zucchini) in garlicky cream, topped with grated Gruyère and breadcrumbs. In the oven the courgettes turn tender and the cream bubbles into a light sauce, while the topping becomes golden and crunchy. It is served as a side dish or a light vegetarian main with salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g courgettes, sliced
- 200 ml cream
- 80 g Gruyère, grated
- 2 garlic cloves, minced
- 30 g breadcrumbs
- 1 tbsp olive oil, salt and pepper
Method
- Heat the oven to 190 °C.
- Sauté the courgettes in the oil for 5 minutes to release some water; season with salt and pepper.
- Spread them in a baking dish and scatter the garlic over.
- Pour the cream over the courgettes.
- Mix the Gruyère with the breadcrumbs and sprinkle over the top.
- Bake for 25–30 minutes until bubbling and golden.
How to make it lighter
- Replace half the cream with vegetable stock.
- Use less cheese and let the breadcrumbs give the crunch.
- Serve as a main with a big green salad instead of alongside potatoes.
History
Vegetable gratins are a long-standing part of French home cooking, and courgette gratin is a common summer dish, especially in the south of France where courgettes are abundant.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →