European
France - Vegetarian
Gratin de Courgettes
Chef's Menu Description
Provençal baked zucchini gratin: sliced zucchini sautéed with sweet onions, layered with rice, crème fraîche, fresh thyme, and baked with a generous crust of melted Gruyère cheese.
Ingredients
- • 800g green courgettes (zucchini), washed and sliced into rounds
- • 1 yellow onion, finely diced
- • 50g round arborio or long-grain rice (uncooked, to absorb juices)
- • 200ml crème fraîche
- • 2 large eggs, beaten
- • 120g French Gruyère cheese, grated
- • 2 garlic cloves, 1 tbsp fresh thyme leaves, olive oil, salt, and pepper
Preparation Steps
1
Phase 1
Sauté diced onion and sliced courgettes in olive oil for 8 minutes until softened. Drain excess liquid.
2
Phase 2
In a bowl, whisk crème fraîche, beaten eggs, garlic, thyme, uncooked rice, salt, and black pepper. Stir in sautéed courgettes.
3
Phase 3
Transfer into an oiled baking dish. Scatter grated Gruyère across the top.
4
Phase 4
Bake at 190°C for 35 minutes until the rice has absorbed the savory juices, the zucchini is tender, and the cheese top is bubbling and browned.