Gratin de Courgetttes- Zucchini & Cheese Gratin-because there’s a lot of Zuch in the house

Zucchini and Cheese GratinThis is not a #latinamericancook recipe for those following this blog. I wanted you to have this easy French recipe because zucchini’s are in season now and the French have some awesome dishes for this green veggie.

You will love it. It is perfect with fish or a light salad and a glass of white wine. How’s that for a cool summer French meal. Check it out and tell me what you think?

Gratin de Courgettes Serves 4-6 (I found that it made at least 8 servings)

4 Tablespoons butter, plus extra for greasing

6 zucchini, sliced

2 Tablespoons chopped fresh tarragon or a mixture of fresh mint, tarragon and flat leaf parsley (I used no tarragon, not a fan, but used parsley)

2 cups grated Gruyère cheese or Parmesan cheese

1/2 cup milk

1/2 cup heavy cream

2 eggs, beaten


salt and pepper

Preheat oven to 350. Grease a large baking dish
Melt the butter in a large sauté pan or skillet over medium-high heat. Add the zucchini and sauté for 4-6 minutes, turning slices over occasionally, until browned on both sides. Remove from pan and drain on paper towels, then season with salt and pepper. Spread half the zucchini over the bottom of the prepared dish. Sprinkle with half the herbs and one-third of the cheese. Repeat these layers once again.
Mix together the milk, cream and eggs in a small bowl and season with nutmeg, salt and pepper. Pour this liquid over the zucchini, then sprinkle the top with the remaining cheese. Bake in a preheated oven for 30-45 minutes, or until it is set in the center and golden brown. Remove from oven and let stand for 5 minutes before serving straight from the dish.

Check out other Gratin recipes:


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