Courgette gratin without cream
Ingredients
Method
- Wash the courgettes, trim the ends and cut them into slices about half a centimetre thick. Put them in a colander, sprinkle with salt and leave to drain for 30 minutes, then squeeze them in a clean tea towel.
- Preheat the oven to 180 °C (160 °C fan, gas mark 4). Thinly slice the onion and finely chop the garlic.
- Heat the olive oil in a large frying pan. Soften the onion for 3 minutes, then add the courgettes and garlic. Cook over a high heat for 8 to 10 minutes, uncovered, until the water has evaporated. Stir in the thyme and leave to cool slightly.
- In a mixing bowl, beat the eggs with the milk, half the cheese, the turmeric, the nutmeg and some pepper. Add very little salt, as the courgettes are already salted.
- Oil a baking dish, spread out the courgettes, pour the egg mixture over them and scatter with the rest of the cheese.
- Bake for 30 to 35 minutes, until the top is nicely golden and the filling has set. Leave to rest for 5 minutes before serving.
Notes
Meltingly soft, golden and full of flavour, this courgette gratin without cream is the perfect recipe when you want a comforting dish that doesn’t weigh you down. There’s no double cream here: eggs, a splash of milk and a good cheese bind the courgettes and give them that soft, tender texture everyone loves. In this article you’ll find our step-by-step recipe, the essential trick to avoid a gratin swimming in water, the best ideas for replacing cream, several variations and our little house touch: a pinch of turmeric.
Why make a courgette gratin without cream?
Thick crème fraîche or double cream adds a lot of fat: around 30 % for full-fat cream, even more for double cream. In a courgette gratin, it tends to mask the delicate taste of the vegetable. Replace it with a mixture of eggs and milk and you get a filling that sets as it bakes, a little like a savoury custard, and really lets the courgette shine.
It’s also a question of digestion and balance. The courgette is one of the lightest vegetables there is: it is about 95 % water and provides fewer than 20 kilocalories per 100 grams. Combined with eggs and grated cheese, it makes a complete, protein-rich dish that works just as well as a side or, with a salad, as a vegetarian main course.
Finally, it’s a practical recipe: there are nearly always eggs, milk and a piece of cheese in the fridge. No need to rush out for a pot of cream to treat yourself.
The secret to a courgette gratin that doesn’t go watery
It’s the number one complaint about courgette gratin: you take it out of the oven, cut into it… and a puddle of water forms in the bottom of the dish. The reason is simple: courgettes are full of water and release it as they cook. Without cream to soak it up, you have to deal with it before the dish goes in the oven. Here are the three steps that make all the difference.
1. Salt and drain the courgettes
Cut the courgettes into slices about half a centimetre thick, put them in a colander and sprinkle them with fine salt. Leave them for 20 to 30 minutes: the salt draws the water out of the vegetable. Then simply squeeze them gently in a clean tea towel. As the salt has already done its job, remember to add very little salt in the rest of the recipe.
2. Pre-cook the courgettes in a frying pan
This is the step many people skip, yet it’s the most effective. Fry the slices for 8 to 10 minutes in a large pan with a drizzle of olive oil, over a high heat and without a lid. The water evaporates, the courgettes brown lightly and gain flavour. Let them cool a little before mixing them with the eggs, so the eggs don’t start cooking too soon.
3. Choose the right courgettes
Go for small or medium courgettes that are firm with shiny skin. Large courgettes, which are halfway to becoming marrows, contain more seeds and water, and their flesh is blander. There’s no need to peel them: the skin holds up well during cooking and adds colour and a good share of the fibre. If you find it slightly bitter, simply peel off every other strip.
What can you use instead of cream in a gratin?
Our recipe uses the egg and milk combination, the simplest and cheapest option. But there are other ways to get a creamy gratin without cream:
- Greek yoghurt or quark: mixed with the eggs, they give a smooth texture and a slight tang that goes very well with courgette.
- Ricotta: milder, it makes the gratin beautifully soft, in an Italian style.
- Plant-based milk: an unsweetened oat or soya drink is a perfect replacement for cow’s milk in a lactose-free version (choose a suitable cheese too).
- A light white sauce: a béchamel made with olive oil instead of butter and semi-skimmed milk gives a more “classic” gratin, though it takes a little longer to prepare.
Whichever option you choose, keep at least two or three eggs: they are what make the gratin set and hold together when you slice it.
A pinch of turmeric: our house touch
At Curcuma.top (curcuma is French for turmeric), we can’t resist adding a little of the golden spice. Half a teaspoon of ground turmeric in the egg mixture is enough. The taste stays subtle, slightly earthy, but the colour changes everything: the gratin takes on a beautiful golden hue that looks very appetising. Always add it with a twist of black pepper, its best ally. To find out why, read our article on the health benefits of turmeric, and if you can’t decide between fresh root and powder, our guide fresh turmeric, powder or capsules will help you choose.
Of course, the turmeric is optional: without it, you’ll still have a delicious traditional courgette gratin.
Our variations on courgette gratin without cream
Courgette and tomato gratin
Alternate pre-cooked courgette slices and tomato slices in the dish, then pour the egg mixture over the top. Add thyme or herbes de Provence and you’re close to a Provençal tian, only more indulgent.
Courgette and goat’s cheese gratin
Replace half the grated cheese with a log of goat’s cheese cut into rounds and placed on top at the end. A drizzle of honey before it goes in the oven, and you’re done.
Courgette and potato gratin
For a more filling dish, add 400 g of potatoes, thinly sliced and boiled for 10 minutes. Bake for about ten minutes longer.
Courgette gratin with feta and mint
Replace the Gruyère with 150 g of crumbled feta and add a few chopped mint leaves. Be careful, feta is salty: don’t add any salt to the egg mixture.
What to serve with courgette gratin?
This gratin goes perfectly with grilled white fish, chicken breast, lamb chops or barbecued sausages. As a vegetarian meal, serve it with a well-dressed green salad, a little rice or quinoa, or simply a slice of toasted crusty bread. It’s also excellent warm, or even cold the next day, for a picnic or a packed lunch.
Storage: can you make it ahead?
Yes. Courgette gratin without cream keeps for 2 to 3 days in the fridge, in an airtight container or in its covered dish. Reheat it preferably in the oven, at 160 °C (140 °C fan, gas mark 3) for 15 minutes, so it keeps its texture; the microwave works too but makes it a little wetter. You can also pre-cook the courgettes the day before and only make the egg mixture and bake the gratin at the last minute.
Freezing, on the other hand, is not recommended: courgettes release a lot of water as they thaw, and the egg mixture turns grainy.
Frequently asked questions
Do you need to peel courgettes for a gratin?
No, there’s no need. Wash them well and simply trim the ends. The skin adds colour, fibre and helps the slices hold their shape.
Which cheese should I choose?
Grated Gruyère and Emmental melt well and brown beautifully. Parmesan gives more flavour with a smaller amount. A mature Cheddar also works very well, with a more pronounced taste.
When are courgettes in season?
Across most of Europe, courgettes are at their best from June to September. That’s when they are tastiest and cheapest.
