🇫🇷 FranceCatalog recipe
Zucchini sweated down with onion and garlic, bound with egg and milk, baked under a cap of sharp cheddar until it sets custardy and the top turns spotted brown.
For 4 servings.
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Heat the oven to 190°C and butter a baking dish.
Warm the olive oil in a skillet over medium heat and sauté the zucchini in batches until golden and any liquid has evaporated, about 10 minutes total.
💡 Zucchini releases a lot of water — don't crowd the pan or it steams instead of browning.
Add the onion and garlic to the pan for the last 3 minutes of cooking, until softened.
Whisk the eggs with the milk, thyme leaves, nutmeg, salt and pepper in a mixing bowl.
Spread the zucchini mixture in the baking dish and pour the egg mixture evenly over it.
Scatter the cheddar over the top and dot with the butter.
Bake until set in the center and golden on top, about 25 minutes.
Rest 10 minutes before slicing — it firms up as it cools.
Zucchini gratins are high-summer cooking in the south of France, built to use up a vegetable that grows faster than most households can eat it. Binding the vegetable with egg rather than a full béchamel is the quicker, more rustic version found in home kitchens rather than restaurants.
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