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Gratin de courgettes sans crème doré dans un plat en céramique, une part servie dans une assiette, thym frais et curcuma en poudre
Team Curcuma

Courgette gratin without cream

A light, melt-in-the-mouth courgette gratin bound with eggs and milk, with a pinch of turmeric for a lovely golden colour.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting (salting) 30 minutes
Total Time 1 hour 35 minutes
Servings : 4 people
Course : Main Course, Side Dish
Cuisine : French
Calories : 290
Ingredients Préparation Notes

Ingredients
  

  • 1 kg courgettes (4 medium)
  • 1 onion
  • 1 clove garlic
  • 2 tbsp olive oil
  • 3 eggs
  • 150 ml milk semi-skimmed or plant-based
  • 100 g grated Gruyère or Emmental, Comté, Parmesan or mature Cheddar
  • 1/2 tsp ground turmeric optional
  • 1 tsp dried thyme
  • 1 pinch nutmeg
  • fine salt and black pepper

Préparation
 

  1. 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.
  2. Preheat the oven to 180 °C (160 °C fan, gas mark 4). Thinly slice the onion and finely chop the garlic.
  3. 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.
  4. 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.
  5. Oil a baking dish, spread out the courgettes, pour the egg mixture over them and scatter with the rest of the cheese.
  6. 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

The secret: salt and then pre-cook the courgettes, otherwise the gratin turns watery. Keeps for 2 to 3 days in the fridge; freezing is not recommended.