📝 About This Recipe
This classic Gratin de Courgettes captures the essence of a sun-drenched French summer, transforming humble zucchini into a sophisticated, soul-warming side dish. Slices of tender zucchini are bathed in a velvety, nutmeg-scented béchamel and topped with a golden crust of nutty Gruyère cheese and herbed breadcrumbs. It is a masterclass in French country cooking, balancing the lightness of seasonal vegetables with the luxurious indulgence of a traditional gratin.
🥗 Ingredients
The Vegetables
- 1.5 kg Zucchini (sliced into 1/2 cm rounds)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Fine Sea Salt (for sweating the zucchini)
The Béchamel Sauce
- 40 grams Unsalted Butter
- 40 grams All-purpose Flour
- 500 ml Whole Milk (warmed slightly)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Topping & Herbs
- 150 grams Gruyère Cheese (freshly grated)
- 30 grams Parmesan Cheese (grated)
- 1/2 cup Panko or Fresh Breadcrumbs (for texture)
- 2 teaspoons Fresh Thyme (leaves only)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Lightly grease a 9x13 inch ceramic baking dish with butter or olive oil.
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2
Place the zucchini rounds in a large colander and sprinkle with the sea salt. Let them sit for 15 minutes to draw out excess moisture; this prevents a soggy gratin.
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3
While the zucchini rests, heat olive oil in a large skillet over medium heat. Sauté the diced onions until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for another 60 seconds until fragrant.
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4
Pat the zucchini rounds thoroughly dry with a clean kitchen towel or paper towels. Add them to the skillet with the onions and sauté for 5 minutes just to soften slightly. Remove from heat.
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5
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to create a roux, ensuring it doesn't brown.
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6
Gradually pour in the warm milk while whisking constantly. Continue to cook and whisk until the sauce thickens enough to coat the back of a spoon.
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7
Remove the béchamel from heat. Stir in the nutmeg, black pepper, and half of the grated Gruyère cheese until melted and smooth.
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8
In a small bowl, mix the breadcrumbs, Parmesan, and fresh thyme together.
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9
Transfer the zucchini and onion mixture into the prepared baking dish, spreading it out evenly.
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10
Pour the cheesy béchamel sauce over the zucchini, using a spatula to ensure it seeps into the layers.
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11
Sprinkle the remaining Gruyère over the top, followed by the herbed breadcrumb mixture.
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12
Bake in the center of the oven for 25-30 minutes, or until the sauce is bubbling vigorously and the top is a deep golden brown.
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13
Let the gratin rest for at least 10 minutes before serving. This allows the sauce to set so you get clean portions rather than a puddle.
💡 Chef's Tips
Always salt and drain your zucchini; skipping this step leads to a watery sauce. For a lighter version, you can substitute half the milk with vegetable stock, though it won't be as creamy. Use a mix of yellow squash and green zucchini for a beautiful visual contrast in the dish. If the top browns too quickly, tent the dish loosely with foil for the final 10 minutes of baking. Always grate your cheese from a block; pre-shredded cheese is coated in starch and won't melt as beautifully.
🍽️ Serving Suggestions
Serve alongside a roasted chicken (Poulet Rôti) for a quintessential French Sunday lunch. Pairs beautifully with a crisp, chilled glass of Provence Rosé or a dry Sauvignon Blanc. Accompany with a simple green salad tossed in a sharp Dijon vinaigrette to cut through the richness. Great as a vegetarian main course served with a side of crusty baguette to soak up the sauce. Leftovers are delicious the next day served at room temperature with a poached egg on top.