Gratin de Courgettes

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toss the grated courgettes with the 1.5 tsp salt in a colander and leave 10 minutes to weep. Do not squeeze them — the liquid is needed.

   Mark done

2. Soften the onions in the oil for 8 minutes, then add the garlic and cook 2 minutes.

   Mark done Start 8 min timer

3. Tip in the courgettes with all their liquid and cook 10 minutes over medium heat.

   Mark done

4. Stir in the raw rice, thyme and pepper and cook 15 minutes, stirring often, until the rice has absorbed the liquid and is almost tender.

   Mark done

5. Take off the heat and cool for 10 minutes, then beat in the eggs, cream, 120 g Gruyère and nutmeg.

   Mark done Start 10 min timer

6. Heat the oven to 190°C / 375°F. Spread the mixture in an oiled dish and top with the remaining cheese, the breadcrumbs and the oil.

   Mark done

7. Bake 50 minutes, until set, browned and firm at the centre. Rest 10 minutes before serving.

   Mark done

Chef’s Tips

• Do not squeeze the courgettes. The rice needs their liquid.
• Raw rice into the pan — it cooks in what they release.
• Cool before the eggs go in, or they scramble.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Roast lamb
• Green salad
• A glass of Provence rosé

Storage & Reheating

Refrigerated for 3 days and good cold. Reheat at 180°C for 20 minutes. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.