Zucchini Gratin

Tender zucchini slices bound by a smooth cream mixture. The gruyère crust should be golden brown and perfectly crisp.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 435
• Protein: 19 g
• Carbs: 9 g
• Fat: 35 g

Ingredients

• 1000 g Zucchini ( sliced into rounds )
• 30 g Minimum butter sweet ( for the pan )
• 2 piece Garlic ( minced )
• 3 piece Egg ( whole )
• 250 ml Cream
• 100 ml Whole milk
• 100 g Gruyère cheese ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Nutmeg
• 1 pinch Thyme

Instructions

1. Preparing the zucchini

   Wash and slice the zucchini into 5mm rounds. Finely mince the garlic after removing the germ.

2. Sautéing the vegetables

   In a pan with butter, sauté the zucchini and garlic. They should release their water and become translucent without browning.

3. Preparing the mixture

   In a mixing bowl, whisk the eggs, cream, and milk. Season with salt, pepper, and a generous pinch of nutmeg. The spice's aroma should be noticeable.

4. Assembly and baking

   Place the drained zucchini in a gratin dish. Pour the mixture over them, sprinkle with gruyère and thyme. Bake at 180°C. It's ready when the top is browned and the cream coats the vegetables.

Chef's tips

• The pan-searing step is crucial: if you put raw zucchini in the dish, they will release water and your gratin will turn into soup.
• Rub the gratin dish with a halved garlic clove before buttering it for extra flavor.

Storage

Keep refrigerated for up to 48 hours. Reheat in the oven at 150°C to maintain the cheese's crispness.