Courgette and Parmesan gratin

    1 hour 15 min

    A delicious way to prepare courgette.

    Greater London, England, UK
    13 people made this

    Serves: 4 

    • 40g butter
    • 2 carrots, chopped
    • 1 large onion, chopped
    • 2 tablespoons chopped fresh parsley
    • 500g courgettes, sliced
    • 40g freshly grated Parmesan
    • 3 eggs, beaten
    • 60ml double cream

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. In a large frying pan over medium high heat, saute the carrots, onion and parsley for a few minutes. Add the courgette and cook for a further 15 minutes, stirring occasionally.
    2. Preheat the oven to 150 C / Gas mark 2. Put the kettle on.
    3. In a mixing bowl, beat the eggs and add the cream and Parmesan. Remove the courgettes from the heat and add the egg mixture. Turn everything into a buttered baking dish.
    4. To bake the gratin in a bain marie, lay a tea towel in the bottom of a large roasting tin or baking dish, then place the smaller baking dish with the courgettes on top of the towel. Place in the oven and carefully pour boiling water from the kettle halfway up the sides of the baking dish.
    5. Bake for 45 minutes and serve immediately.

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    Reviews in English (2)


    Was the hit of our church potluck. I don't know if it was needed but I gradually added the hot squash/onion mixture to the eggs to temper the eggs prior to mixing all together. It was savory and custardy and just wonderful.  -  26 Jul 2016  (Review from Allrecipes US | Canada)


    If you are overrun with zucchini as I am, have I found a recipe for you. This is one of the best zucchini recipes I have found in a long time. It's delicious. I didn't saute the zucchini very long because I don't like mushy zucchini. It came out perfect. Thanks for sharing!  -  05 Jul 2016  (Review from Allrecipes US | Canada)