A classic French favorite that showcases the delicate flavor of zucchini. This golden and creamy gratin, generously topped with melted cheese, is the perfect side dish or vegetarian main course that will delight the whole family.
⏱️70 min
📊Easy
👥4 servings
🍽️Main
vegetarianbudget-friendlyfamily
Ingredients
1 kgzucchini
300 mlthick crème fraîche
150 ggrated cheese (Emmental or Gruyère)
2 piècesonions
3 goussesgarlic
40 gbutter
1 pincéesalt and white pepper
0.5 cuillère à caféground nutmeg
1 bouquetfresh parsley
Instructions
1PREHEAT THE OVEN: Set your oven to 180°C and let it preheat for at least 10 minutes. This temperature allows for gradual cooking and perfect browning of the cheese without burning the top. Place the rack in the middle of the oven for even cooking.
2PREPARE THE VEGETABLES: Wash the zucchini thoroughly and cut them into slices 5 to 6 millimeters thick. Finely chop the onions and garlic. The secret is to keep the zucchini whole with the skin for more texture and flavor. Reserve in a bowl.
3SAUTÉ THE AROMATICS: In a large baking dish or casserole, melt 20 g of butter over medium heat. Add the chopped onions and garlic, then cook for 5 to 6 minutes, stirring regularly until they become translucent and release a delicious aroma. This step develops the deep flavors that will form the foundation of your gratin.
4COMPOSE THE GRATIN: Add the zucchini slices to the dish with the onions. Season lightly with salt, sprinkle with white pepper and generously with nutmeg. Gently pour the crème fraîche over the zucchini, distributing it evenly. Gently mix with a wooden spatula to coat all the zucchini without crushing them. Check that the cream roughly covers the vegetables.
5ADD THE CHEESE: Sprinkle three-quarters of the grated cheese over the surface of the gratin in an even layer. Dot the remaining butter in small pieces on top. This step ensures a crispy and golden gratin. Save a small handful of cheese for finishing if desired.
6BAKE IN THE OVEN: Bake the gratin at 180°C for 40 to 45 minutes. The gratin is ready when the top is golden and crispy, and a knife inserted into it comes out easily, indicating the zucchini is tender. If the cheese browns too quickly before cooking is complete, lightly cover with aluminum foil.
7FINISH AND SERVE: Let the gratin rest for 5 minutes after removing from the oven so it stabilizes slightly. Generously sprinkle with fresh chopped parsley just before serving. The gratin should be creamy inside with golden, browned cheese on the surface. Serve hot, directly from the baking dish.