Zucchini Gratin

by Charlie Rioux on January 16, 2011

Good evening!

I used to hate zucchini. I thought they were disgusting. Proof that you can learn to love a food you hate: I made a zucchini gratin. With lots and lots of zucchini.
This story goes for sweet potatoes too. Yes, one upon a time, I hated sweet potatoes. Can’t believe it was me…

Zucchini Gratin

Adaptation of “Gratin de courgettes”, La cuisine des filles, Fleurus


  • 5 zucchinis, sliced
  • 1 egg
  • 1 cup 15% country style cream
  • 1 1/3 cup finely grated Gruyere
  • Salt, pepper

Directions: Preheat oven to 400°F. Steam the zucchinis for 5-7 minutes. Transfer to a clean towel. Grease a 9″x13″ baking dish.
In a bowl, whisk together the egg and the cream. Add the Gruyere and mix with a spoon, then add the zucchini and toss. Pour in the baking dish and place the zucchini slices into an even layer. Grate 1-2 tbsp Gruyere on top and sprinkle with salt and pepper. Bake for 45 minutes, or until golden.

Serves 6

This meal was absolutely delicious. I’m sure you can make any zucchini hater eat this and ask for more!
Don’t be scared by the cream: 1 serving has only 1/6 cup of cream and practically a whole zucchini ;-). And it is so easy to make! Less than 15 minutes… then you can do something else while it bakes.

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